Beetroot, feta & shiso "cake"

 

A simple yet sophisticated looking first course for summer dinner parties, yes please! This yummy recipe where mediterranean meets japanese will surprise your guests :)

Ingredients

One small cooked beetroot per person

100g feta cheese

1 tablespoon cream

2 shiso leaves (japanese mint)

Salt

Pepper

Garlic powder

for the sauce:

3 table spoons Balsamic vinegar

1 tea spoon soy sauce

1 table spoon neutral oil 

furikake and edible flowers for topping

In a bowl, combine the finely crumbled feta cheese with the cream, thinly minced shiso leaves and a pinch of salt, pepper and garlic powder. Mix well.

Slice the beetroot. Spread a thin layer of feta cream between each slice and top with furikake seasoning.

In a small bowl, combine the ingredients for the sauce : balsamic vinegar, soy sauce and neutral oil.