Smaakvolle Hummus met Gegrilde Groenten

Finely chop the cooked red beet. Slice the red onion and marinate it for at least one hour in sushi vinegar or red wine vinegar.
Remove the seeds from half a pomegranate.

Score the aubergines lengthwise with shallow cuts. Grill them over an open flame until completely soft. Cut them in half and scoop out the flesh. Once cooled slightly, mix with 1 tablespoon Souk, 2 tablespoons Greek yoghurt, 1 tablespoon olive oil, and 3 tablespoons hummus.

Season to taste with Peppery Salt.

Spread this creamy mixture on the bottom of a serving dish. Lightly grill the asparagus and season with Peppery Salt. Arrange on top of the aubergine spread and finish with the beet, marinated onion, and pomegranate seeds.

A few sprigs of dill or fennel fronds and some chive blossoms from your garden complete the dish.

Perfect as a colourful starter or as a side dish