This is a delicious Ottolenghi recipe from SIMPLE. It is so rich and full of flavour, you don’t need to add anything much. It is great sliced and spread with butter, or with a thin slice of smoked salmon. I made it as part of a mega cooking session so that I had lots of food that was good with salad, as this certainly is. I had to adapt a bit to fit with locally available ingredients.
- 50g rolled oats
- 2 tsp dried thyme leaves
- 50g pumpkin seeds
- 2 tsp caraway seeds
- 2 tsp nigella seeds
- 100g plain flour
- 100g wholemeal flour
- 2 tsp baking powder
- 1 tsp baking soda
- 200g grated raw beetroot
- 2 large eggs
- 80ml sunflower oil
- 80g soured cream
- 1 tbsp honey
- 20g grated parmesan
- 120g goat’s cheese
- Preheat the oven to 180C fan. Grease and line a loaf tin.
- Mix the oats, thyme, pumpkin, caraway, and nigella seeds in a small bowl.
- In a medium bowl, mix the flours and the baking powder and baking soda, along with 1/2 tsp salt. Whisk together to aerate, then add the grated beetroot and all but one tbsp of the oat mixture
- In another bowl, lightly whisk the eggs together and beat in the oil, soured cream, honey and parmesan.
- Mix the egg mixture into the dry ingredients, and fold in the crumbled goat’s cheese.
- Pour the mixture into the tin, and add the remaining oat mixture to the top.
- Bake for 40 minutes, then cover with foil and bake for another 40 minutes.
- Remove from the oven, and set to cool for around 5 minutes before removing from the tin and cooling on a rack. It needs to be cooled for at least 20 minutes before slicing.