Pear, Beetroot Humous
and Mozzarella

MOORISH PRODUCT: Moorish Smoked Humous with Beetroot

SERVE SIZE: 2 sandwiches

PREP TIME: 10 minutes

COOKING TIME: 10 minutes


For the pan-fried pears:

  • 1 tbsp olive oil
  • 1 firm but ripe pear, sliced into 5mm slices
  • Sea salt
  • Freshly ground pepper

For the mint and basil oil:

  • Handful of mint leaves
  • Handful of basil leaves
  • ¾ tbsp good quality extra virgin olive oil
  • Squeeze of lemon juice
  • Sea salt
  • Freshly ground pepper

For the sandwich:

  • 4 tbsp Moorish Smoked Humous with Beetroot
  • 1 ball of mozzarella or burrata, sliced into 8
  • 1-2 cooked beetroots, thinly sliced
  • 4 slices sourdough bread
  • Oil for frying


  1. Begin by making the pears. Place a frying pan over high heat and add a little oil. Once hot, add the pears and season with salt and pepper. Quickly fry until slightly browned on both sides and set aside for later.
  2. The dressing is next. Add the mint and basil leaves into a mortar and pestle, along with the oil and lemon juice. Pound until it’s broken up into herb oil, then season with plenty of salt and pepper.
  3. To build the sandwich, spread a layer of the humous on 2 slices of bread, add a layer of cooked beetroot, and four slices of mozzarella on each. Finish with the pears, and lastly a good spoonful of dressing.
  4. Place the other piece of bread on top and brush both sides with a little oil.
  5. Using the same pan you cooked the pears in, fry the sandwiches over a medium heat. Do this to both sides until crisp and golden, and the mozzarella has melted.
  6. Finally, serve and enjoy!