Beetroot Toast With Buffalo Mozzarella & Walnut Pesto

1. 1

   To make the warm beetroot base, blitz the beetroot and water together in a mini-chopper for at least a minute until it becomes a rough paste. Transfer into a small saucepan and heat over a high heat to boil away some of the moisture. Leave for about 5 minutes over the heat, stirring regularly.

2. 2

   To prepare the walnut pesto, blitz the Parmesan in a mini-chopper until crumbed, add the walnuts and olive oil, blitz again until the walnuts are also crumbed.

3. 3

   To assemble, spoon the warm beetroot mixture into the centre of a large plate, push the toast on top until the beetroot starts to ooze out of the sides from under the toast. Layer the Lambs lettuce, remaining beetroot cubes and mozzarella over the toast. Drizzle with a tbsp of the walnut pesto and a little drizzle of the balsamic glaze.

* Per serving · 4 servings · Values may vary.

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