Plant-based dining is on the rise globally, and with so many sumptuous dishes on the meat-free menu, it’s no wonder! If you’re keen to eat a more plant-based diet there’s no better place to start than ‘Meat-Free Monday’. Kickstart your week with this trendy Meat-Free Monday recipe for Salt roast beetroot and chèvre terrine with sweet potato lavash from CHEFS Cape Town Head Chef, Jenny Ward.

Salt roast beetroot and chèvre terrine with sweet potato lavash

Lavash:

1x sweet potato (grated)
2.5 cups cake flour
1 tsp salt
180 ml water
1x egg

Method

Mix the ingredients together until a soft dough forms.
Wrap the dough and rest it in the refrigerator until it becomes firm.
Roll the dough very thinly using a pasta machine and slice into pieces of a desired size. Bake on a grill at high heat for 2-3 min until golden brown.

Terrine:

Wash and dry the whole

2 kg beetroot
200 g rock salt
150 g chèvre
80 g sour cream
30 g basil
100 ml olive oil
100 g asparagus

Method

Wash and dry the whole beetroot well. Cover the beetroot with rock salt and bake at 200° C for 45 mins until soft. Peel the beetroot and let it cool down.
Mix the chèvre and sour cream together and season with black pepper.
Slice the cooled beetroot very thinly using a mandolin or sharp knife. Line a mould (a small plastic container will do) with plastic wrap. Layer the beetroot inside the mould, leaving no holes and place a thin layer of chèvre mixture onto the beetroot. Continue layering until there is no more beetroot or chèvre mixture. Place a weight on top of the terrine and press down lightly.
Slice the terrine into three pieces and serve.

To sample Chef Jenny’s tasty recipes, be sure to visit CHEFS at 81 St John’s Street in Gardens, Cape Town. The kitchen opens for lunch from 12:00-15:00 and for dinner from 17:30-20:30, Monday-Friday. 

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