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Beets & carrots with cumin & haydari

Ingredients

  1. Step 1 400g Greek yogurt
  2. Step 2 1 red and 1 green chilli , halved, deseeded and very finely chopped
  3. Step 3 small pack dill , leaves only, roughly chopped
  4. Step 4 2 garlic cloves , crushed
  5. Step 5 5 tbsp extra virgin olive oil
  6. Step 6 600g cooked beetroot (not pickled)
  7. Step 7 400g carrots
  8. Step 8 2 tsp toasted cumin seeds
  9. Step 9 ½ tsp white balsamic vinegar
  10. Step 10 ½ lemon
  11. Step 11 25g walnut pieces , lightly toasted
Beets & carrots with cumin & haydari
Calories: 288 Carbohydrate: 18 g Protein: 8 g Fat: 19 g
Cook time: 55 minutes Prep time: 45 minutes Total time: 100 minutes Servings: 6

TAGS

Snack Starter 2 of 5-a-day Beetroot Diana Henry Fibre Folate Gluten free Haydari Meze Sharing Vegetarian

Directions

  1. Step 1 Make the haydari 2 hrs ahead of when you want to serve. Line a sieve with a piece of muslin or a brand- new J-cloth. Tip in the yogurt and leave for 2 hrs to thicken.
  2. Step 2 Put the drained yogurt in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli - don't overmix, you should still be able to see bits of chilli.
  3. Step 3 Peel and cut the carrots into matchsticks, and the beetroots into wedges. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan. Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 secs, then add the beetroot. Squeeze on some more lemon juice and season.
  4. Step 4 Put some of the haydari on each of six plates, flattening it and swirling it a little with the back of a spoon. Spoon some beetroot on top, then some carrots, sprinkle with dill and walnuts, drizzle with a little more of the olive oil and serve.