beeting heart dip
250g packet vac-packed cooked beetroot 4 dates 2 tbsp Greek yoghurt Handful of fresh dill, plus extra, to serve 1 unwaxed lemon, zested and juiced 1 tbsp olive oil 1 tbsp toasted and roughly chopped walnuts 1 tbsp crumbled feta
Add all ingredients except the walnuts and feta into a blender and blend until combined. Spread into a shallow bowl and top with the chopped walnuts, crumbed feta and extra dill sprigs.
For the fruit platter, arrange torn pomegranate, melon-balled dragonfruit, hedge-hogged mango, sliced figs, in-season stonefruit and blueberries on a platter. Serve with ice-cream, yoghurt or granola.