Blitzed Beetroot with Peter's Yard Sea Salt Flatbreads

Ingredients

• Approximately 700g raw beetroots, skin on is fine to roast (or use ready cooked & skip cooking step)
• 150g Greek yogurt
• 1 clove garlic, peeled and crushed
• Juice of ½ lemon
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and freshly ground black pepper to taste
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp nigella seeds
• 2 tbsp good olive oil
• Dried chilli flakes, such as Aleppo or Urfa, to taste
• Good olive oil, a drizzle
• Pinch of flakey salt
• 200g feta, crumbled small
• ½ small bunch dill, roughly chopped