Curtis Stone’s Roasted beetroot with farinata and curry dressing

Method

1. Step 1

   Preheat oven to 190°C (170°C fan-forced). Place the beetroots in a 23cm square baking dish and drizzle with 1 tbs oil. Season. Cover the dish tightly with foil and roast for 1 hour or until beetroot is tender. Set aside until cool enough to handle. Wearing gloves to avoid staining your hands, peel the beetroots and cut into wedges.

2. Step 2

   In a medium bowl, whisk chickpea flour, salt, 1 1/2 tbs oil and 3/4 cup (185ml) water. Heat 1 1/2 tsp of the remaining oil in a large frying pan over medium-high heat. Add one-quarter of the batter to the pan, spreading to a 15cm disc. Cook for 2-3 mins each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 4 farinata.

3. Step 3

   Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium-high heat. Add the shallots and cook for 2 mins. Add the kale and chickpeas. Cook for 2 mins or until kale wilts and chickpeas are heated through.

4. Step 4

   In a small bowl, whisk the lemon juice, curry powder and the remaining oil. Season.

5. Step 5

   Divide the farinata among serving plates. Top with the roasted beetroot and chickpea mixture. Top with the yoghurt and drizzle with dressing. Serve with lemon wedges.