Beetroot taco

Method

1. To make the taco, in a large bowl breadcrumb the flours, baking powder and coconut oil, gradually adding the beetroot juice until the mix forms a dough and is thoroughly incorporated – it should be slightly tacky.

2. Now weigh your dough into 20g/¾oz portions and roll into balls. Allow to rest for 30 minutes before using.

3. If you have a taco press, place a small square of greaseproof paper on the bottom and place a dough ball on top, then repeat with the greaseproof paper on top. Press down until you have a small taco shape. If you don’t have a taco press, use a lightly floured work surface and roll the dough out with a rolling pin.

4. Place a frying pan over a medium heat. Once hot, lay your taco into the dry pan and cook on both sides for 2 minutes or until slightly blistered on both sides. Remove from the pan and wrap in a tea towel to keep warm until needed. Repeat this process until all your tacos are cooked.

5. To make the beetroot hummus, blend everything together in a food processor until almost smooth. Season to taste with salt and pepper. Place in an airtight container until required. This makes a fantastic dip or sandwich filling too!

6. To make the pickled red onions, place the sliced onions into a heatproof bowl and pour over the boiling water. Pop a plate on top and allow to cool – this will remove the harsh taste from the onions.

7. Meanwhile, put 100ml/3½fl oz water into a saucepan along with the vinegar and sugar and bring to the boil. Once the onions have cooled, drain them and transfer into another clean bowl. Pour over your pickling juice, (at this point you can add other spices such as chilli, if desired) and once cool, spoon into a clean, sterilised jar and seal. This will keep in the fridge for up to 3 months.

8. To assemble, place a spoonful of the beetroot hummus into the middle of the taco and add a few chunks of the diced beetroot and feta. Finish with some of your pickled onions, some pumpkin seeds and salad leaves. Serve on a big platter.