Move in the ripe direction

Prep time: 40 minutes + overnight pickle

400 g beetroot (or 2 medium sized beetroot)

2 cups water

1 cup red wine vinegar

½ cup caster sugar

1 tbsp mustard seeds

1 tbsp black peppercorns

1 tbsp fennel seeds

200 g goat’s cheese

50 ml heavy cream

2 tbsp basil pesto

Juice and rind 1/2 lemon

2 g salt flakes

To Serve

6 x everything bagel

1 cucumber sliced

200 g sliced salmon gravlax

3 Shepard avocados sliced

10 g zaatar

20 g rocket

Start by adding mustard seeds, black peppercorns, fennel seeds, water, sugar and vinegar to a pan and very slowly bring to a boil. While the vinegar mixture is boiling, peel and thinly slice your beetroot and pour the hot liquid over the beetroot and leave to pickle overnight.

The whipped goat’s cheese:

Add goat’s cheese, heavy cream, basil pesto, lemon and salt to the blender and blend until everything is combined and smooth.

Building the bagel:

First spread a spoon or 2 of the whipped goat’s cheese on the bottom, then add rocket, a few slices of the pickled beetroot, the cucumber slices, salmon, top with the Shepard avocado and season with salt and zaatar.

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