Roasted beetroot with za’atar, chickpeas & harissa yogurt

• raw baby beetroots↗8

  or 4 medium, scrubbed (purple, yellow or a mixture of the two)

• za’atar1 tbsp tbsp
• sumac1 tbsp tbsp
• ground cumin↗1 tbsp tbsp
• can chickpeas↗400g g

  drained and rinsed

• olive oil↗2 tbsp tbsp
• lemon zest↗1 tsp tsp

  zest

• lemon juice↗1 tsp tsp

  juice

• Greek yogurt↗200g g
• harissa paste↗1 tbsp tbsp
• crushed red chilli flakes↗1 tsp tsp
• mint leaves↗

  roughly chopped, to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. 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.

2. 2

   While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. 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.