Appetizer

Crispy Feta & Sumac Tuile with Charred Beet Mousse, Pomegranate & Walnut-Pomegranate Molasses Soil

Name: Crispy Feta & Sumac Tuile with Charred Beet Mousse, Pomegranate & Walnut-Pomegranate Molasses Soil
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 200g block Greek feta, grated; 2 tbsp cornstarch; 1 tsp sumac, divided; ½ tsp black pepper; 300g roasted beets, roughly chopped; 60ml Greek yogurt; 1 tbsp tahini; ½ tsp orange zest; ¼ tsp ground cardamom; 2 tbsp pomegranate juice; 1 tbsp lemon juice; 60g walnut pieces; 2 tbsp pomegranate molasses; 50g pomegranate arils; Micro cilantro or pea shoots; Sea salt, white pepper

A showstopping composed plate: wafer-thin, nutty feta tuile crisped in the oven, topped with a silky whipped beet mousse infused with orange and cardamom. Scattered around are pomegranate arils, a crumble of candied walnuts tossed in pomegranate molasses, micro herbs, and sumac dust. Restaurant architecture meets Middle Eastern spice.

532calper serving 27gprotein 53gcarbs 25gfat 20min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this