Salt-baked vegetables with goat’s milk curds, hazelnuts & mint oil

Salt-baked vegetables with goat’s milk curds, hazelnuts & mint oil

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient

For the salt crust

Quantity Ingredient
3kg fine sea salt
100ml water
4 egg whites

For the vegetables

Quantity Ingredient
4 beetroot, skin on
4 heritage carrots, skin on
2 sweet potatoes, skin on

To serve

Quantity Ingredient
200g How to make goat’s milk curds
100g hazelnuts
100ml Mint oil
sea salt
freshly ground black pepper
8 Corn tortillas

Method

  1. Preheat the oven to 200°C. Make the salt crust.
  2. Wash the vegetables thoroughly and dry. Place on a baking tray and completely cover each vegetable in the salt mixture. Bake in the oven for 40 minutes, then set aside to cool.
  3. Once cool, crack the salt crust and remove the vegetables. Split the beetroot and sweet potato and arrange the vegetables on a serving dish. Spoon over the goat’s milk curd, scatter over the hazelnuts and drizzle with the mint oil. Season with salt and pepper. Serve with the tortillas.
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