Beetroot & Fennel Gratin with Macadamia & Hazelnut Dukkah Recipe

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

In a large bowl, combine the sliced beetroots and fennel. Season with salt and pepper, then arrange the vegetables in the baking dish.

In a small saucepan, heat the heavy cream over medium heat until simmering. Pour the cream over the vegetables, ensuring they are evenly coated.

In a separate bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle the mixture evenly over the vegetables.

In a dry skillet, toast the macadamia nuts, hazelnuts, sesame seeds, coriander seeds, and cumin seeds over medium heat until fragrant and lightly golden. Remove from heat and let cool slightly.

In a food processor or mortar and pestle, grind the toasted nuts and seeds together until a coarse dukkah mixture is formed. Set aside.

Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 15 minutes, or until the vegetables are tender and the gratin is golden and bubbly.

Remove from the oven and let cool for a few minutes. Sprinkle the macadamia and hazelnut dukkah over the top of the gratin.

Serve the beetroot and fennel gratin warm as a side dish or as a main course with a side salad.