Beetroot Skewers (Florette x Christina Soteriou)

1. Slice the beetroot as thinly as you can, using a sharp knife or a mandolin if you have one. The slices should be thin enough to bend without breaking. Season the slices well with salt and pepper, then toss to cover. Set aside while you make the sauce and sprinkle.
2. Next, make the sesame whipped tofu. Add the sesame oil, salt, miso, tahini, rice wine vinegar and well-drained silken tofu to a blender. Blend until smooth and pop in the fridge to set a little until you need it.
3. Finely chop the chives and add to a bowl with the sesame seeds and a little salt and pepper.
4. Heat a griddle pan or a non-stick frying pan on medium-high heat. Drizzle some olive oil over the beetroot skewers on both sides, then carefully lower onto the hot pan. Grill, undisturbed for about 2 mins on each side. If they stick, use a rubber spatula to gently nudge them off of the pan. They should be crispy and caramelised on both sides.
5. Serve with toasted flatbreads, plenty of miso-whipped tofu and the sesame chives. Drizzle over some crispy chilli oil, if you like.

Thanks to Christina Soteriou aka @christina.sots for this delicious recipe!