Roasted Beetroot with Za’atar, Chickpeas & Harissa Yogurt

Ingredients

• 8 raw baby beetroots or 4 medium beetroots
• 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

Method

1. Heat the oven to 220C/200C fan/gas 7.
2. Halve or quarter the beetroot depending on size.
3. Mix the za'atar, sumac, and cumin together.
4. Toss the beetroot and chickpeas with the oil on a large baking tray, season with sea salt, then sprinkle over the spice mix and toss again.
5. Roast for 30 minutes until crisp at the edges.
6. Mix the lemon zest, lemon juice, and a little salt into the yogurt, then swirl through the harissa and spread onto a platter.
7. Spoon the roasted beetroot and chickpeas over the yogurt and finish with chilli flakes and mint.