High Protein Whipped Beetroot On Toast

Preheat the oven to 200°C fan / 220°C / 425°F and line a baking tray with baking paper.

Slice the beetroot into 8 evenly-sized wedges, then add to the baking tray and drizzle with 1/2 tablespoon of olive oil. Mix, then add to the oven for 30 minutes or until soft.

Press the tofu between your hands over a bowl to drain as much water as possible, then add it to a high-speed blender. Add the juice and zest from half of the lemon, followed by the yoghurt, 2 tablespoons of olive oil and pinches of salt and pepper.

When the beetroot is cooked, add it to the blender, then blend the mixture until smooth. Give the mixture a taste and flavour to perfection with more salt, pepper and lemon juice, if necessary. Then add splashes of water to loosen the mixture and keep blending until the mixture resembles a thick and silky-smooth consistency.

Toast the slices of bread, then rub the cut side of the garlic over one side of the toasted bread.

Next, spoon the mixture on top of the toast or - if you want something a bit more fancy - add the mixture to a piping bag and pipe it over the toast (note: if the mixture is too soft, you can chill it in the freezer for 10-15 minutes before piping). Top with a drizzle of olive oil, zest from the remaining lemon half, black pepper and fresh dill. Store leftovers in an airt-tight container in the fridge for up to 3 days. Enjoy!