Smoked salmon and roasted beetroot with dill-tahini sauce and seeded croutons - Great British Chefs

Ingredients

• 2 beetroots
• 100g of smoked salmon
• 1 handful of dill, finely chopped, with a few sprigs reserved for garnish
• 1 tbsp of tahini
• 250g of natural yoghurt
• 1 garlic clove, grated
• 1 tbsp of lemon juice
• 1 Freshlay Farms Golden Yolker® egg white
• 2 tbsp of olive oil
• 2 slices of stale bread, cut into cubes
• 50g of sesame seeds
• 1 tbsp of nigella seeds
• 2 tsp onion flakes
• 2 tsp garlic powder
• 2 tsp poppy seeds
• 2 tsp flaky sea salt