Beetroot & mint dip

• vacuum-packed beetroot250g 250g
• ground cumin↗½ tsp ½ tsp
• chopped mint2 tsp 2 tsp

  plus a few leaves for sprinkling

• squeeze lemon juice
• half-fat crème fraîche↗3 tbsp 3 tbsp
• a few pinches nigella seeds

Step-by-step instructions

1. 1

   Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.