Yoghurt Chickpea and Beetroot Salad
Ingredients
- 1 beetroot (peeled and grated)
- 7 ounces (200g) canned chickpeas
- 4 Tablespoons plain yoghurt
- 1 red onion (thinly sliced)
- 1 Tablespoon ghee (or butter)
- 3 shallots (finely chopped)
- 2 pinches ground black pepper
- salt (to taste)
- 4 Tablespoons malt vineger
- 3 teaspoons Cumin
- ½ Cup (100ml) chicken stock
- 2 Tablespoons Olive Oil
- 1 tsp dried chilli flakes
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