Heat oven to 160C/140C fan/gas 3.
To make the dukkah, put the
macadamias and hazelnuts on a baking
tray and roast for 8 mins or until just
golden. Leave to cool, then chop in
a food processor and tip into a bowl.
Roast the sesame, coriander, cumin
and fennel seeds on a separate tray
for 5 mins or until golden. Cool, then
using a grinder or pestle and mortar,
grind to a medium powder with the
fenugreek, salt and hot smoked paprika,
if using. Add to the ground nuts, mix
thoroughly and set aside.
Increase oven to 200C/180C fan/
gas 6. Put the garlic, thyme, cream
and soy or salt in a small pan and place
over a medium heat to warm through.
Remove and set aside.
Butter a 30 x 20cm ovenproof dish
and layer up the vegetables. First put
2 layers of beetroot, then a layer of
potato, a scattering of fennel, leek and
ginger, and spoon over a little cream
mixture. Repeat this process until you
have used up all the vegetables and
cream, finishing with a layer of beetroot.
Press down on the gratin, then cover
with foil and bake for 45 mins or until
the vegetables are tender.
Remove foil from the gratin. Increase
oven to 220C/200C fan/gas 7 and bake
for a further 10 mins or until the top
begins to brown. Remove gratin from
the oven and let stand for about 10 mins.
Meanwhile, bring a small pan of water
to the boil. Boil the eggs for 7 mins, then
cool under cold running water, peel and
set aside. Keep the pan of water as you
will need this later to reheat the eggs.
To serve, reheat the peeled eggs in
boiling water for 1-2 mins, the cut in
half lengthways. Cut the beetroot
gratin into 6 squares and put a piece
on each of 6 plates. Scatter a handful
of watercress over each, then carefully
position 2 egg halves on top. Sprinkle
a generous spoonful of dukkah over
each half and drizzle over some extra
virgin olive oil.