8 raw baby beetroots, or 4 mediumm scrubbed
1 tbsp za'atar
1 tbsp sumac
1 tbsp ground cumin
400 g can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp zest lemon
1 tsp juice lemon
200 g Greek yoghurt
1 tbsp harissa paste
1 tsp crushed red chilli flakes
Mint leaves, roughly chopped, to serve
- Heat oven to 220C/200C fan. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
- While the vegetables are cooking, mix the lemon zest and juice and some salt with the yoghurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.