John Myers
Ingredients for 4 servings:
- 25 g almond flakes
- 50 g Parmesan
- 35 g walnuts
- 120 ml olive oil
- 1 garlic clove(s)
- 1 bunch of basil
- 150 g goat’s cheese, creamy
- 300 g beetroot
- 1 bed of cress
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes
Christmassy, low carb
Briefly toast the flaked almonds in a pan and allow to cool. Using two tablespoons of the goat’s cheese, form eight dumplings, roll them in the flaked almonds and chill. For the walnut pesto: Finely puree the Parmesan, walnuts, 80 ml olive oil, garlic and basil using a hand blender and season with pepper. Peel the beetroot (tip: wear disposable gloves), wash, dice and set aside. Heat 4 tablespoons of olive oil in a pan and fry the beetroot cubes for 5 minutes. Season with salt and pepper. Arrange the warm beetroot cubes on a plate, arrange the dumplings on top, drizzle with pesto and sprinkle with cress to serve.
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