This vegetarian starters will surprise you for the colourful look and for the great flavour
Finely dice the beet root, carrot and red onion
Zest the lemon
Finely chop half of the dill .Place the other half in a food processor with the oil and blend together .
Using a mandolin finely slice the radishes.Keep them in water
In a bowl mix together the beetroot ,carrot , red onion, chopped dill, cayenne pepper , mustard and creme fraiche
Using a pestle and mortar powder the sichuan pepper.
In a food processor combine the goat cheese and pepper and blend together , add the water slowly until you get a smooth, mousse alike , paste .
Preheat the oven 170C
Pulse of the seeds together in a food processor, not to fine.
Mix everything with the wet ingredients and let it rest for 20/30min until it looks like a firm dough.
Roll the though between two pieces of grease proof paper until 1cm thickness
cook for around 30/45 min until the whole dough is completely cooked and firm but not overcooked.
once cooled break into desired shape
Using a metal ring,place a nice amount of the beetroot mixture in the centre of the plate,remove the ring and top with a quenelle of the goat cheese , garnish the plate with the radishes,dill oil and crispy bread.
«Try to chop the carrot as small as you can for a better eating experience. »