Roasted beetroot with za’atar, chickpeas & harissa yogurt - Good Food Middle East

Name: Roasted beetroot with za’atar, chickpeas & harissa yogurt - Good Food Middle East
Ingredients: 8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two); 1 tbsp za’atar; 1 tbsp sumac; 1 tbsp ground cumin; 400g can chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp lemon zest; 1 tsp lemon juice; 200g Greek yogurt; 1 tbsp harissa paste; 1 tsp crushed red chilli flakes; mint leaves, roughly chopped, to serve

www.bbcgoodfoodme.com

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two)
1 tbsp za’atar
1 tbsp sumac
1 tbsp ground cumin
400g can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp lemon zest
1 tsp lemon juice
200g Greek yogurt
1 tbsp harissa paste
1 tsp crushed red chilli flakes
mint leaves, roughly chopped, to serve