Beetroot, Bean and Quinoa Kibbeh

Preheat oven to 180°C/350°F/Gas 4. Wrap the beetroot in foil and bake for 1 hour, or until tender. Set aside to cool.

Heat the oil in a frying pan and add the onions, with a pinch of salt. Cook gently, stirring occasionally, for 10-15 minutes or until they start to caramelise.

Add the garlic, both types of paprika, beans and tomatoes to the pan and continue to cook for a few minutes, or until the garlic and spices are fragrant. Mash the beans with the back of a fork.

Peel the beetroot and grate the flesh. Place on kitchen paper and press out the excess moisture. Add this to the pan along with the cooked quinoa, gram flour and some seasoning.

Mix the ingredients together and continue to fry for a further 2 minutes, to cook out the flour and stir in the chives.

Mix together the cornflour and sesame seeds on a small plate. Mould the beetroot mixture into 12 small lozenge shapes and roll in the sesame mix, to give each one a light coating.

Heat 1cm of olive oil in a large frying pan and add the kibbeh. Fry until lightly golden on all sides. When they are cooked, remove from the pan and drain on kitchen paper. Serve hot or cold, with lettuce leaves and lemon wedges.