Warm Bagels with Beetroot & Olive Tapenade and Sesame & Yeast Flake Spread

I had a packet of beetroot sat in the bottom of my fridge looking lonely. Last night, we also acquired a small tub of green olives. Usually, I’d just demolish these as they are, in around 10 minutes. So, coupled together, I thought I’d try to make something creative instead.

Tapenade is one of those simple things that I don’t make often enough. It is delicious smeared onto any sort of bread, but I knew I wanted something ‘cheese’ like to team it up with. So the sesame and yeast flake spread is lightly ‘cheesy’ and smooth. Its flavour works wonderfully with the tapenade.

I spread the two onto warm bagels and topped them with curly kale, which adds a nutritious and peppery taste and texture to the dish. It looks quite impressive too!

Warm bagels with Beetroot & Olive Tapenade and Sesame & Yeast Flake Spread
Serves 4, makes large bowls of both tapenade and yeast spread
Preparation/cooking time 15 mins

Beetroot & Olive Tapenade
150g/5 oz green pitted olives, preferably marinated in oil
2 cooked beetroot, roughly chopped
1 tbsp olive oil, or spare sun-dried tomato oil
Pinch of salt
Pinch of chilli powder
Cracked black pepper

Sesame & Yeast Flake Spread
170g/6 oz silken tofu (approx half a packet)
½ tsp light tahini
½ tsp lemon juice
½ tsp sweet miso paste
2 heaped tbsp nutritional yeast flakes
Pinch of salt
Cracked black pepper

1 handful of curly kale, chopped into small pieces
1 packet of American style bagels

1. Place all the ingredients for the tapenade in a small mixer and blend. Alternatively, use a hand blender and blend them in a small mixing bowl. Taste and add more seasoning if desired. Follow the same process, separately, for the yeast spread ingredients.
2. Toast your bagels, spread them with the tapenade, then the yeast spread and top with small pieces of kale.

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7 thoughts on “Warm Bagels with Beetroot & Olive Tapenade and Sesame & Yeast Flake Spread

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