Step 1

Preheat oven to 200°C. Place beetroot in centre of a large piece of foil, drizzle with oil and sprinkle with 1 tsp cumin. Seal the foil around beetroot to form a parcel and place onto a baking tray. Roast for 30 minutes or until tender.

Step 2

Place 1 can drained, rinsed chickpeas into a food processor and pulse until chopped. Slip skins from beetroot (discard skins), halve beetroot, add to the food processor and pulse. Add remaining cumin, coriander seeds, potato flour, parsley and lemon zest, then season. Stir to combine.

Step 3

Using extra potato flour to keep your hands dry, shape the mixture into rissoles. It should make about 12 patties. If mixture is too wet, add more flour. Heat 2 tbs oil in a frypan over medium heat. In batches, cook patties 3-4 minutes a side. Remove from pan and keep warm.

Step 4

In a frypan, heat 100ml oil over medium-high heat. Add remaining chickpeas and cook until crisp. Drain on paper towel.

Step 5

In a small bowl, combine the remaining 60ml olive oil, lemon juice and vinegar.

Step 6

Place rissoles on dish with salad leaves, reserved beetroot leaves, goat’s curd and crispy chickpeas. Drizzle with dressing, top with freshly ground black pepper. Serve.