Harissa Beetroot Dip
Serves 6, Prep and Cook: 15 mins
¹⁄³ cup blanched almonds 250g packet cooked, whole
beetroot, drained 2 tsps harissa paste 2 tblsps tahini ½ cup Greek yoghurt 100g firm feta, crumbled Small fresh mint leaves, to garnish Sunbites Grain Waves Sweet Potato,
Cream Cheese & Herb, to serve
1 Heat a small, dry frying pan over a medium to high heat. Add almonds. Cook, stirring for about 5 minutes, or until toasted. Remove from heat. Cool slightly. 2 Place almonds in a blender. Blend until finely chopped. Add beetroot, harissa, tahini and yoghurt. Blend until smooth. Add feta. Blend until combined. Transfer to a bowl. Refrigerate, covered. 3 Garnish with mint. Serve with Grain Waves.