Beet-a-ganouch, sweet chilli beetroot, sumac yogurt, toasted pine nuts



1 Aubergine
1 Packet of Chilli Beetroots
Sprig of Thyme, leaves only
1 Teaspoon of Ground Cumin, toasted
1 Tablespoon Tahini
Pinch of Sumac
1 Tablespoon of Yoghurt
Lemon, juiced
1 Garlic Clove, peeled
Pinch of Parsley
10g Pine Nuts
Sea Salt
Black Pepper
Pinch of Coriander Leaves

What to do:

  1. Preheat your oven to 200 degrees.
  2. On a gas hob, blacken the skins of the aubergine until burnt. It’s best to skewer it so you can hold at a safe distance.
  3. When all blackened, place into a roasting tray and put in the oven for 10 minutes to soften.
  4. When ready, split open and scoop out the flesh, and roughly chop so it’s broken down.
  5. In a food processor, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
  6. Take out and into a bowl, add the aubergine and stir through.
  7. In a dry frying pan, toast the pine nuts until golden.
  8. Serve the beetroot and aubergine mix in a bowl, and add a good spoon of yogurt on top.
  9. Sprinkle over the pine nuts, sumac and coriander leaves to finish.