Recipe and photo by Olive Magazine
Using Alexandra’s Chermoula + Harissa
150g feta, crumbled
4 Tbsp natural yogurt
½ lemon , juiced
1 Tbsp olive oil
250g cooked beetroot, drained well and cut into wedges
4 slices toasted sourdough
2 Tbsp Alexandra's Dukkah (any flavour will work well)
Handful flat-leaf parsley, chopped
Put the feta, yogurt, lemon juice, a little seasoning and 2 tbsp of cold water into a small food processor and whizz until smooth.
Heat the olive oil in a frying pan, pat the beetroot dry with kitchen paper, then cook in the pan for 2-3 minutes on each side or until lightly caramelised.
Crack each egg into a teacup or ramekin, then gently tip into a large pan of simmering lightly salted water, and cook for 2 minutes or until the white is just set, then remove with a slotted spoon.
Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley.
Recipe and photography by Olive Magazine: Retrieved at https://www.olivemagazine.com/recipes/vegetarian/whipped-feta-and-beetroot-on-toast-with-poached-eggs-and-dukkah/