SMASHED AVOCADO & ROASTED BEET CROSTINI

SERVES 6 TO 8 PORTIONS

2 beets (1 lb./500 g), peeled and chopped into 1/2-inch pieces

2 tbsp. olive oil, plus extra for brushing

Sea salt

2 tbsp. maple syrup

1 tbsp. balsamic vinegar

1/2 baguette, cut into 1/4-inch slices on the diagonal

1 avocado

1 lemon, halved

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with foil.

Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.

Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.

Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.

On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

SERVES 6 TO 8 PORTIONS

1 can (15oz./425g) white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tbsp. sea salt

1/2 tbsp. freshly ground black pepper

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup pomegranate seeds

Fresh mint for garnish, cut into chiffonade

NUTRITIONAL VALUES

Calories: 106kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 9.3g
Protein: 1.4g
Sugar: 2g
Sodium: 661mg

METHOD

To make the white bean puree, in a food processor, combine the beans, oil, water, lemon juice, garlic, salt, and pepper and puree until smooth.

Season with salt to taste. Place aside.

Preheat the oven to 220°C/425°F for the crostini.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.