Roasted beetroot with yoghurt and preserved lemon

Ingredienti

Serves four as a side

Ikg beetroot, scrubbed clean but skin left on

2 tbsp olive oil

1½ tsp cumin seeds

I small red onion, very thinly sliced (100g)

I small preserved lemon, skin and flesh finely chopped and pips discarded (40g)

2 tbsp lemon juice

15g dill, roughly shredded

I tbsp tahini

150g Greek-style yoghurt salt and black pepper

Istruzioni

This is a match made in heaven served alongside some oily fish: a smoked mackerel or trout fillet, for example, or some steamed salmon. It s also great served over freshly cooked lentils. You can make the salad in advance - the day before serving, even. If you do so, just hold back on the dill and the tahini yoghurt and keep everything in the fridge until ready to serve.

1. Preheat the oven to 220°C fan.

2. Wrap the beetroots individually in tin foil, place on a baking tray and roast for 30-60 minutes, depending on size, until a knife inserted goes through smoothly. When cool enough to handle, peel off the skin and cut the beetroot into ½cm slices. Place in a large mixing bowl and set aside to cool.

3. Put the olive oil into a small frying pan and place on a medium heat. Add the cumin seeds and cook for about 3 minutes, until they start to pop. Pour the seeds and oil over the beetroot along with the onion, preserved lemon, lemon juice, 10g of the dill, I teaspoon of salt and a grind of black pepper. Mix everything together well, then transfer the salad on to a large serving plate.

4. Stir the tahini into the yoghurt and dot this over the beetroot in four or five places. Stir minimally - you want the yoghurt and beets to mix only slightly - then sprinkle over the remaining dill.