Pomegranate and Harissa Glazed Beetroot Skewers with Sesame, Garlic and Chilli Sprinkle and Miso Lime Hummus

Directions

1. 1

   Drain the beetroots and slice them as thinly as possible. Once they have been sliced, season them well with salt and pepper and a drizzle of olive oil, then toss to cover. Take stacks of about 5-6 slices and fold them in half, and place on the skewers until you have used them all up.

2. 2

   To make the pomegranate harissa glaze, just stir the 3 ingredients together and season with a little salt and pepper.

3. 3

   To make the sprinkle, mix all of the ingredients in a small bowl

4. 4

   To make the lime and miso hummus, drain the beans and keep about half of the liquid from the tin. Then add the beans and reserved liquid along with the rest of the ingredients to a blender and blend until smooth. Add more cold water if needed to thin it down as some tinned beans are harder than others. Taste and season well.

5. 5

   Brush the skewers with the glaze on both sides. You should have some left to brush onto them after cooking too.

6. 6

   Heat a griddle pan on high heat, and carefully place the skewers onto it. Cook, undisturbed for about 4-5 mins, until they are caramelised and starting to char. Carefully flip them around and cook the second side. When finished, brush both sides with the remaining glaze.

7. 7

   To serve, add a good spoon of hummus into a warm flatbread and serve the skewers into it. Top with extra tahini and a generous amount of the sprinkle and finish with a squeeze of lime.