Feta and Dill Toasts with Beetroot Salad
These little toasts are great for handing round at a gathering, or to accompany a bowl of soup. A selection of toasted seeds would also be good instead of pumpkin or sunflower seeds.
A selection of toasted seeds would also be good instead of pumpkin or sunflower seeds
2 tsp balsamic vinegar
sea salt and black pepper
approx 5 tbsp extra virgin olive oil
3 cooked and peeled beetroot (unvinegared, around 200g-250g), cut into 1cm dice
1 tbsp finely chopped dill
2 large wholemeal or white pittas
4 handfuls of watercress sprigs, plus extra to serve
2 tbsp pumpkin or sunflower seeds
- To make the salad, whisk the balsamic vinegar with a little seasoning in a medium bowl, add 2 tablespoons of olive oil, then stir in the beetroot.
- Mash the feta in a medium bowl with 2 tablespoons of oil and the dill.
- Slice the pittas in half and lightly toast them on either side under a grill. Cut each piece into three or four strips. Pile the cheese on top, arrange on a nonstick baking sheet and drizzle with the remaining olive oil. Toast under the grill until the cheese is soft and starting to colour. Sprinkle with a few sprigs of watercress.
- Place a pile of watercress on 4 plates, then spoon the dressed beetroot over and scatter with the seeds. Serve with the cheesy pittas