Ingredients
Prep time: 40 minutes + overnight pickle
400 g beetroot (or 2 medium sized beetroot)
2 cups water
1 cup red wine vinegar
½ cup caster sugar
1 tbsp mustard seeds
1 tbsp black peppercorns
1 tbsp fennel seeds
200 g goat’s cheese
50 ml heavy cream
2 tbsp basil pesto
Juice and rind 1/2 lemon
2 g salt flakes
To Serve
6 x everything bagel
1 cucumber sliced
200 g sliced salmon gravlax
3 Shepard avocados sliced
10 g zaatar
20 g rocket
Method
1
Start by adding mustard seeds, black peppercorns, fennel seeds, water, sugar and vinegar to a pan and very slowly bring to a boil. While the vinegar mixture is boiling, peel and thinly slice your beetroot and pour the hot liquid over the beetroot and leave to pickle overnight.
The whipped goat’s cheese:
2
Add goat’s cheese, heavy cream, basil pesto, lemon and salt to the blender and blend until everything is combined and smooth.
Building the bagel:
3
First spread a spoon or 2 of the whipped goat’s cheese on the bottom, then add rocket, a few slices of the pickled beetroot, the cucumber slices, salmon, top with the Shepard avocado and season with salt and zaatar.
Ingredients
Prep time: 40 minutes + overnight pickle
400 g beetroot (or 2 medium sized beetroot)
2 cups water
1 cup red wine vinegar
½ cup caster sugar
1 tbsp mustard seeds
1 tbsp black peppercorns
1 tbsp fennel seeds
200 g goat’s cheese
50 ml heavy cream
2 tbsp basil pesto
Juice and rind 1/2 lemon
2 g salt flakes
To Serve
6 x everything bagel
1 cucumber sliced
200 g sliced salmon gravlax
3 Shepard avocados sliced
10 g zaatar
20 g rocket