Roasted beetroot with zaatar chickpeas harissa yogurt
Ingredients
- 8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two)
- 1 tbsp za’atar
- 1 tbsp sumac
- 1 tbsp ground cumin
- 400g can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- 200g Greek yogurt
- 1 tbsp harissa paste
- 1 tsp crushed red chilli flakes
- mint leaves, roughly chopped, to serve
Instructions
Roasted beetroot with za’atar, chickpeas & harissa yogurt serves 6 original recipe by BBC Good Food.
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