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Ingredients
Method
- 4 medium golden beetroot, scrubbed
- 1 tbsp za’atar
- 1 tbsp sumac
- 1 tbsp ground cumin
- 400g tin of chickpeas, drained
- 2 tbsp olive oil
- 1 tsp each lemon zest and lemon juice
- 200g plain yoghurt
- 1 tbsp harissa
- 1 tsp dried chilli flakes
- Mint leaves, chopped to serve
- Preheat the oven to 220C. Quarter the beetroot, mix the spices, and combine the beetroot, spices, oil, chickpeas and seasoning on a baking tray. Roast for 30 mins.
- Meanwhile, mix the lemon juice and zest with some salt, and stir into the yoghurt. Swirl through the harissa and spread the mixture onto a platter. Top with the cooked beetroot, chickpeas, and chilli flakes and mint.
30 mins
2 serving
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