Serves 4



250gplain flour

140g water

50g Spanish olive oil

10g of yeast

A pinch of salt

Goats cheese filling

1 large beetroot

1 celery and fennel salad leaves

20gof honeycomb granules

100g goats cheese

1 lime juice squeezed

10ml olive oil

1tbsp natural yoghurt


Mix the fresh yeast with the water , combine the flour with the mix adding the olive oil and a pinch of salt until mixture forms a ball and all the ingredients come together. Leave the dough to rest for 2 hours.Roll the dough into a flat surface and cut in circles, repeat until all dough is used, set aside.

Cut the cheese in to 10 gram pieces and place each piece of cheese into the circles, close them and brush with a little water on the edge of the pastry to keep it from opening

Peel the beetroot and season with salt and olive oil, then roast at 180 degrees for about 2 hours, let the beetroot cool down in the fridge.

Cut the beetroot in round slices forming circles.

Toss the fennel and celery leaves with olive oil and the squeezed lime.

Place the layers of beetroot on the plate , deep-fried the pastries in olive oil until golden brown and place them over the beetroot layers with a little natural yogurt, garnish with the fennel salad and sprinkle the honeycomb on top.