Prep 15 m
Cook 10m


    600gm plain yoghurt

    2kg beetroot, peeled, boiled and grated

    10 garlic cloves, peeled and mashed

    3 tsp lemon salt

    ½ tbsp salt

    300gm tahini

    100gm pistachios, sliced

    150ml olive oil

    Mint and sesame seeds, to serve

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Ingredient Substitution Guide


1. In a bowl, mix together the yoghurt, beetroot, garlic, lemon salt and salt.

2. Add the tahini and pistachios and mix well.

3. Transfer to a serving dish and finish with a generous drizzle of olive oil. Garnish with mint and sesame seeds.

Tip: For added flavour, instead of grated beetroot, season and drizzle olive oil on beetroot chunks, then roast in the oven for 1 hour at 200°C.

Recipe courtesy: Chef Rober Salloum, Fairmont The Palm

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