BEETROOT KEBABS

SERVES 4-6 // PREP TIME 20 MINS // COOK 20 MINS (PLUS DRAINING)

“A rather unusual way to prepare beetroot, but so delicious,” says Abboud. Begin this recipe a day ahead to drain the yoghurt.

500 gm Greek-style yoghurt 2 large beetroot, peeled, halved lengthways and thinly sliced on a mandolin 2 tsp olive oil

50 gm butter

Dill sprigs, to serve DUKKAH 1 tbsp hazelnuts

1 tbsp sesame seeds

1½ tsp each cumin seeds and coriander seeds

1 Whisk yoghurt with 1 tsp salt. Pour into a colander lined with muslin set in a bowl, cover and refrigerate to drain (overnight).

2 For dukkah, preheat oven to 170°C. Place hazelnuts and sesame seeds separately on an oven tray and roast, stirring halfway, until golden brown (8-10 minutes). Rub hazelnuts in a tea towel to remove skins and set aside to cool. Meanwhile, dry-roast spices in a frying pan over low heat until fragrant (3-5 minutes; see cook’s notes p192). Cool, then finely grind in a spice grinder or with a mortar and pestle. Coarsely grind hazelnuts and half the sesame seeds in a small food processor, then mix with spices and remaining sesame seeds.

3 Preheat a barbecue or oven grill to high. Toss beetroot in a bowl with oil and salt to taste, then thread onto metal skewers (you’ll need 4 to 6 skewers; fold beetroot if necessary). Grill, turning occasionally, until lightly charred (3-5 minutes).

4 Cook butter in a small saucepan over medium heat until golden brown

(3-4 minutes). Stir in dukkah and remove from heat.

5 Serve beetroot kebabs with a dollop of labne topped with warm dukkah butter and scattered with dill. Drink suggestion A light red, such as Pennyweight Gamay.