Category
Starters and Tidbits
Setup time
Medium
Difficulty
Easy
Nº of people
4 pessoas
Ingredients
25ml Gallo Bio
10ml Gallo Vinegar of Cider
- 400g sweet potatoes
- 125g cooked chickpeas
- 100g cooked beetroot
- 125g curd cheese
- 100g avocado
- Salt and ground pepper to taste
Method of preparation
1
Cut big slices of the peeled sweet potato.
2
Sprinkle with coarse salt and grill, brushing with Gallo Bio during the process.
3
Crush the chickpeas, add the cooked beetroot until you get the colour and the flavour you want, as well as the Gallo Vinegar of Cider, salt and ground pepper.
4
When the potatoes are grilled, put the beet hummus, the avocado slice and the grind curd cheese on top.
5
Decorate with aromatic herbs to taste and serve warm.
Chef tip
The Gallo Vinegar of Cider may be replaced by another Gallo vinegar you prefer.
