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Savoury Beetroot “cheese cakes”

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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.

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