Beet and Carrot with Cumin and Haydari

• Greek yogurt↗400g g
• chili↗1 red and 1 green

  halved, deseeded and finely chopped

• dill↗small pack

  leaves only, coarsely chopped

• garlic cloves↗2

  pressed

• extra virgin olive oil↗5 tbsp tbsp
• boiled beet600g g

  (not pickled)

• carrot↗400g g
• toasted cumin seeds2 tsp tsp
• white balsamic vinegar↗½ tsp tsp
• lemon↗½
• walnut pieces25g g

  lightly toasted

Step-by-step instructions

1. 1

   Prepare the haydari 2 hours before serving. Line a sieve with a piece of muslin or a fresh kitchen cloth. Pour in the yogurt and let it sit for 2 hours to thicken.

2. 2

   Transfer the strained yogurt to a bowl and mix with 2 tbsp olive oil, dill (reserve some for garnish), garlic and chili – do not overmix so that chili pieces remain.

3. 3

   Peel and cut the carrot into strips and the beet into wedges. Heat 2 tbsp oil in a large pan over medium heat. Add half of the cumin seeds and fry for 30 seconds, then add the carrot. Sauté for 1 minute, then add the vinegar, a generous amount of lemon juice and some seasoning, and quickly remove from the pan. Add ½ tbsp oil to the pan with the remaining cumin seeds. Fry for 30 seconds, then add the beet. Add a little more lemon juice and season.

4. 4

   Spread a little haydari on each of the six plates, smoothing it and swirling slightly with the back of a spoon. Top with some beet, then carrot, sprinkle with dill and walnuts, drizzle a little more olive oil and serve.