CauliShoots with Three Dips

You'll need:

Roasted CauliShoots

• 500g CauliShoots
• 2 tbsp olive oil
• Salt and pepper

Beetroot Hummus

• 250g cooked beetroot, drained
• 400g tin chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 garlic clove, peeled and roughly chopped
• 1 tsp ground cumin
• 2 tbsp lemon juice
• Sea salt
• 2 tbsp extra virgin olive oil
• 2 tsp of dill, leaves picked

Guacamole

• 3 ripe avocados
• Juice of 2 limes
• 1 tbsp olive oil
• Salt and pepper
• Small bunch of coriander, leaves picked

Whipped Feta with Hot Honey

• 200g feta
• 100g ricotta
• 50g sour cream
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 garlic clove, minced
• 5 tbsp honey
• 2 tbsp lemon juice
• 1 tsp chili flakes
• 1 tbsp chopped chives

What to do:

Roasted CauliShoots

Preheat the oven to 200°C. Spread the CauliShoots out on a large baking tray and toss with the oil and seasoning. Roast for 25 minutes, or until golden and tender.

Beetroot Hummus

Place the beetroot, chickpeas, tahini, garlic, cumin and lemon juice to a food processor and blend until smooth, scraping down the sides as you go.

Add some salt, whizz again and then check the seasoning, adding a little more salt or lemon juice if needed.

Drizzle with the olive oil and sprinkle with the dill.

Guacamole

Peel and destone the avocados. Add to a bowl along with the lime juice, olive oil, seasoning and most of the coriander. Mash well with a fork. Serve sprinkled with the remaining coriander.

Whipped Feta with Hot Honey

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.
In a saucepan, heat the olive oil. Add garlic and fry on a very low heat until soft. Turn off the heat. Stir in the honey, lemon juice and chili flakes. Season with salt and pepper.
Serve the whipped feta drizzled with spicy honey. Top with the chives.