Spiced beetroot & feta tarts with tahini-dressed leaves recipe | Good Food

Ingredients

• 6 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled
• 4 garlic cloves unpeeled
• 4 tbsp olive oil plus 2 tsp
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 5 onions peeled, halved and finely sliced
• 320g pack rolled all-butter puff pastry
• 1 tbsp harissa
• 2 tsp sherry vinegar
• 1 egg beaten
• 1 tsp nigella seeds
• 0.5 x 200g block vegetarian feta crumbled
• 2 tbsp extra virgin olive oil
• 2 tbsp tahini
• juice 1 lemon
• 1 tbsp clear honey
• 3 red chicory sliced
• 100g bag watercress