I love this combination which I first tasted at The Dutch House in Galle in Sri Lanka, no less! If you can't source Buffalo curd, goat curd, or a soft mild goat cheese with a little extra cream will also be delicious.

Ingredients

I love this combination which I first tasted at The Dutch House in Galle in Sri Lanka, no less! If you can’t source Buffalo curd, goat curd, or a soft mild goat cheese with a little extra cream will also be delicious.

  • 225g (8oz) beetroot
  • 150g (5oz) Buffalo curd or soft goat cheese
  • 1 tablespoon olive oil to taste
  • salt and pepper
  • freshly squeezed lime juice
  • 2 x poppadums
  • 1 tablespoon toasted cumin seeds (slightly crushed)
  • fresh coriander

Method

  1. Boil the beetroot whole and then remove their skins.
  2. Put into a blender with the half the curd and the olive oil. Season with salt, pepper and lime juice.
  3. Add a little balsamic vinegar or a pinch of sugar, depending on the sweetness of the beetroot. Taste.

To Serve

Cut poppodums into 8 triangles and fry in oil until crisp. Put a blob of beetroot purée on each poppodum, sprinkle a little buffalo curd on top and then a little pinch of toasted cumin seeds and a fresh coriander leaf.

Makes: 16