Roasted beetroot with za’atar, chickpeas & harissa yogurt recipe | Good Food

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