Makes 10 individual
For the crumb mixture
150g savoury seed biscuits crushed
20g grated parmesan cheese
1 tsp poppy seeds
1 tablespoon fresh thyme leaves
½ tsp crushed black pepper
60g butter melted
350g cream cheese
120g creamy feta (reserve 20g to garnish)
1 garlic clove crushed
1 lemon zest & juice
150g pureed beetroot
mixed roasted seeds to garnish (black sesame, sunflower, pumpkin)
baby water cress or rocket to garnish
Combine the crumb ingredients together and press into lined food rings or lined muffin pan.
Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight.
Unmould and place on a serving platter and garnish with feta, seeds and green leaves.