Beetroot Borani Recipe from Just The Fox Kitchen
//= get_the_date( 'dS F Y' ); ?>This Beetroot Borani recipe is far from boring; Borani is the name for the beetroot sauce, which is an Iranian yoghurt-based dip. Traditionally, this is a breakfast dish served with soft boiled eggs, but Just The Fox Kitchen have adapted it slightly to make a vibrant and delicious lunch or dinner meal.
Just The Fox Kitchen’s Beetroot Borani recipe can be easily adapted to suit your diet; you can add roasted chicken or turkey for extra protein, or you can use vegan feta and soya yoghurt to create a plant-based meal!
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Beetroot Borani Recipe from Just The Fox Kitchen
Makes 4 plates
Ingredients:
200g of Giant Couscous
1 tbsp of Olive Oil
1/2 Lemon Juice
1/2 Red Chilli
1/2 handful of Mint Leaves
250g cooked Beetroot
150g of Greek or Soya Yoghurt (soya for vegan option)
1/2 Lemon Juice
1 Garlic Clove
1 Red Onion, thinly sliced
1/2 Lemon Juice
2 tsp of Cider or White Vinegar
200g stem brocolli
Step 1: The couscous
- Cook the giant couscous following pack instructions
- Tip into a mixing bowl and add 1 tbsp olive oil and the juice of 1/2 a lemon, half the chilli and mint leaves.
- Season and mix well.
Step 2: Beetroot borani sauce
- Put the beetroot into a blender or food processor with the yoghurt, juice of 1/2 a lemon, garlic and a good pinch of salt and pepper.
- Blend until smooth.
Step 3: The onions
- Put onion into a mixing bowl and add the remaining lemon juice, vinegar and a good pinch of salt, sugar and 2 tbsp of water.
- Mix well and leave to macerate.
Step 4: The brocolli
- Bring a small saucepan of boiling water to the boil, add the stem broccoli and cook for 3 minutes
- Drain and blanche with cold water to stop the cooking process. Leave to one side.
Step 5: Plating up
- Swirl the beetroot sauce around the edges of four serving plates and scatter over the black sesame seeds and most of the za’taar spice.
- Divide the couscous between the plates.
- Top with the broccoli and crumbled feta cheese.
- Pile the onions on top and scatter over the remaining mint leaves, chilli and za’taar spice.
- Drizzle with little olive oil and serve immediately
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Written by
30/07/2021