Nick Vadasz
This Superbeet Kimchi Flatbread by Vadasz is a delicious and colourful. It balances sweet, earthy cooked beetroot with the tangy punch of fermented Superbeet Kimchi. Finished with zesty lemon and crunchy pumpkin seeds – perfect for sharing.
2 flatbreads
6 tbsp Julienne Bruno Crematta
500g cooked beetroot, drained or fresh cooked
4 small to medium cooked but still firm carrots
Juice and zest ½ lemon
150g Vadasz Superbeet Kimchi
Handful toasted pumpkin seeds
Handful fresh parsley
This Superbeet Kimchi Flatbread by Vadasz is a delicious and colourful. It balances sweet, earthy cooked beetroot with the tangy punch of fermented Superbeet Kimchi. Finished with zesty lemon and crunchy pumpkin seeds – perfect for sharing.
1. Lightly grill the flatbreads, then spread evenly with Crematta.
2. Toss the beetroot and carrots separately with lemon juice and zest, olive oil, salt and pepper.
3. Add the cooked beetroot and carrots followed by the Vadasz Superbeet Kimchi.
4. Scatter with pumpkin seeds for crunch, a drizzle of olive oil and a handful of fresh parsley.
5. Slice into pieces to share and serve immediately while warm.
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