Spiced Beetroot and Chickpea Salad
- 4 medium beetroots
- ½ tbsp sumac
- ½ tbsp ground cumin
- 400 g can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- ½ tsp tsp lemon zest
- ½ tsp lemon juice
- 200 g Greek yogurt
- 1 tbsp harissa paste
- 1 tsp red chilli flakes
- mint leaves, chopped, to serve
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 and sprinkle the spices over. Mix again. Roast for 30 minutes or until crisp at the edges.
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.
Serving: 2gCalories: 471kcalCarbohydrates: 57gProtein: 21gFat: 20gSaturated Fat: 4gCholesterol: 5mgSodium: 688mgFiber: 11gSugar: 8g