Middle Eastern Beetroot and Moghrabieh Salad

Ingredients

• 4 beetroot, halved
• 200 gm moghrabieh (see note)
• ½ cup each coarsely chopped flat-leaf parsley and coriander
• 15 gm barberries, soaked in water for 5 minutes (see note)
• 1 Spanish onion, thinly sliced
• ¼ preserved lemon, flesh discarded, rind rinsed and finely chopped
• Juice and finely grated rind of ½ lemon
• 2 tbsp each toasted slivered almonds, toasted pine nuts and pepitas
• Mint and cumin yoghurt
• 1 tsp cumin seeds
• ¼ cup mint, finely chopped (firmly packed)
• 280 gm plain yoghurt (1 cup)