Mixed mezze

SERVES 4-6 PREP & COOK TIME 35 MINUTES

1½ tablespoons cumin seeds

⅓ cup (80ml) extra virgin olive oil, plus extra to serve

4 cloves garlic, crushed

2 medium (240g) carrots, grated coarsely 1 medium (175g) beetroot, grated coarsely 1¼ cups (350g) Greek yoghurt

2 teaspoons lemon juice

¼ cup mint leaves, chopped finely, plus extra to serve

⅓ cup dill, chopped finely, plus extra to serve chargrilled pitta bread, to serve

WARM MARINATED OLIVES

2 cups (160g) drained kalamata olives

1 cup (120g) drained Spanish green olives 1 clove garlic, crushed

6 wide strips lemon rind

2 teaspoons fennel seeds

½ teaspoon dried chilli flakes

2 tablespoons chopped rosemary leaves 2 fresh bay leaves

⅓ cup (80ml) extra virgin olive oil

1 Stir 3 teaspoons of the cumin seeds in a dry frying pan over medium-low heat for 1 minute or until fragrant. Add 2 tablespoons of the oil, half the garlic and carrot; cook, stirring, for 10 minutes or until carrot is tender. Season to taste. Transfer to a medium bowl to cool. Wipe pan clean. Repeat with remaining cumin, oil and garlic and the beetroot.

2 Place half the yoghurt in a food processor with 1 teaspoon lemon juice, half combined herbs and carrot mixture; process until smooth. Transfer to a medium bowl; cover. Wipe processor clean. Repeat with remaining yoghurt, lemon juice, combined herbs and beetroot mixture. Transfer to another medium bowl; cover. Refrigerate dips until ready to serve.

3 WARM MARINATED OLIVES Place ingredients in a small saucepan; stir over medium-low heat for 3 minutes or until heated through.

4 Top carrot and beetroot dips with extra herbs; serve with flatbreads and olives. DO AHEAD: Carrot and beetroot dips can be made a day ahead. Store marinated olives for 2 weeks in an airtight container in the fridge. Before serving, return marinated olives to a small saucepan, stir over low heat until warmed through. Not suitable to freeze.