BEETS & CARROTS WITH CUMIN & HAYDARI

Serves:

14 oz (400 g) Greek yogurt Extra virgin olive oil

1/2 oz (15 g) bunch of dill, leaves only, coarsely chopped, divided 2 garlic cloves, crushed

1 red and 1 green chili, halved, seeded, and very finely chopped Sea salt flakes and freshly ground black pepper

1 3/4 lb (800 g) carrots

1 lb 5 oz (600 g) cooked beets 2 tsp (10 ml) cumin seeds

1/2 tbsp (7.5 ml) white balsamic vinegar

1/2 lemon

1/4 cup (60 ml) walnut pieces, lightly toasted

Start this dish 2 hours before you want to serve it. To make the haydari, line a sieve with a piece of cheesecloth and set over a bowl. Pour the yogurt into this and let stand a couple of hours. It doesn’t need to get that much thicker. Put the strained yogurt into a bowl and add 2 tablespoons (30 ml) of extra virgin olive oil, most of the chopped dill, the garlic, chilies, and seasoning. Don’t overmix; you should be able to see flecks of chili.

Peel and cut the carrots into matchsticks. They don’t have to be very neat. Cut the beets into slim wedges.

Heat 2 tablespoons (30 ml) extra virgin oil in a large skillet over medium heat. Add half the cumin seeds and allow them to cook for about 30 seconds, then add the carrots. Stir-fry the carrots for about 1 minute: They need to lose their rawness, but still retain crispness so they contrast with the soft beets. Add the white balsamic vinegar, a generous squeeze of lemon juice, and seasoning. Quickly transfer to a bowl.

Add another 1/2 tablespoon (7.5 ml) of extra virgin olive oil to the skillet with the rest of the cumin seeds. Cook for 30 seconds, then add the beets. All you want to do is get them flavoured with the cumin and heated through a little; they don’t have to be hot. Squeeze on some lemon juice and season.

Put some of the haydari on each of 6 plates, flattening it and swirling it with the back of a spoon. Spoon some beets on top, then some carrots. Scatter with the remaining dill and the walnuts, splash with a little more extra virgin olive oil, and serve.