Ingredients

1 loaf Turkish bread

• olive oil for brushing

Blue cheese dip

• 100-125 grams Kikorangi or other blue cheese
• ½ cup sour cream
• 1 tablespoon freshly chopped chives

Roasted tomato sambal

• 400-500 grams Roma or vine tomatoes, halved
• 6 tablespoons olive oil
• 1 large shallot, peeled and finely sliced
• 1 tablespoon Madras curry paste or hot curry powder
• 1 clove garlic, finely sliced
• 1 teaspoon minced ginger
• 1 tablespoons grated palm or brown sugar
• 1 tablespoon tamarind water
• 1 tablespoon each finely chopped coriander and parsley

Fresh beetroot and fennel dip

• 500 grams cooked whole beetroot, roasted or boiled
• 2 tablespoons fennel seeds, toasted
• 2 tablespoons chopped fennel fronds, 6 tablespoons sour cream

Method

1. Trim away the ends from the loaf of the bread. Cut the loaf into 24 even-sized slices.
2. Brush each slice on both sides with oil and place on a hot barbecue grill or ridged grill pan and cook quickly, turning once until the slices have grill marks; do not overcook. Serve warm with dips.

Blue cheese dip

1. Crumble the blue cheese into a small bowl, add the sour cream and beat to combine. Stir in the chives.

Roasted tomato sambal

1. Place the tomatoes on a baking paper-lined tray and fan-bake at 220ºC for 10-12 minutes or until slightly blackened.
2. Heat the oil in a frying pan and cook the shallot until browned. Lift out with a slotted spoon and set aside.
3. Add curry paste or powder to the pan and cook, stirring, for 1 minute until fragrant. Add garlic and ginger and cook another minute.
4. Stir in the tomatoes and cook, mashing until the paste is thick. Add shallots, sugar, tamarind water and herbs. Cool.

Fresh beetroot and fennel dip

1. Peel and grate the beetroot. Toss the beetroot gently with the fennel seeds, chopped fennel and sour cream. Season with salt to taste.

Cooks Tips

Mix 1 tablespoon tamarind paste with enough water to make a thick murky paste. Strain. If you do not have any tamarind, use lemon juice.