- Preheat your oven to 200°C.
- Place the beetroot wedges onto a lined baking tray and drizzle with the olive oil. Season with salt and sprinkle over the cumin seeds. Roast in the oven for 25 to 30 minutes.
- In the meantime, place the sliced leeks into a non-stick frying pan alongside the olive oil. Fry on a low to medium heat until the leeks are lightly seared, then sprinkle in the salt and pour
in the vegetable stock. Reduce the heat and allow for the liquid to cook off. Still regularly until the leeks are soft.
- To serve, place the Mr Organic Flatbreads onto a serving platter. Top each flatbread with a teaspoonful of Mr Organic Bruschetta, then top with the beetroot wedges and braised leeks
and you’re ready to dig in!
For a delicious final touch, season with black pepper and sprinkle with sesame seeds or toasted pine nuts for an extra crunch!