600gm plain yoghurt
2kg beetroot, peeled, boiled and grated
10 garlic cloves, peeled and mashed
3 tsp lemon salt
½ tbsp salt
100gm pistachios, sliced
150ml olive oil
Mint and sesame seeds, to serve
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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