Beetroot and pomegranate dip V

PREPARATION TIME 15 minutes COOKING TIME 1 hour SERVES 6-8

INGREDIENTS ● 1 garlic clove, peeled ● 300g cooked beetroot ● 3 tbsp natural yoghurt ● 1 lemon, juice and zest ● 3 tbsp tahini ● 2 tbsp pomegranate molasses ● 2 tbsp fresh mint leaves, finely chopped, plus a few whole ● ½ tsp salt ● 100g pomegranate seeds ● vegetable crudités, crackers or flat bread, to serve METHOD

1 Place the garlic and beetroot in a food processor or blender along with a few tbsp of juice from the beetroot and process until smooth.

2 Add the natural yoghurt, lemon zest and juice, tahini, pomegranate molasses, mint and salt and blend for 2-3 minutes more, until really smooth. You may need to add a splash of cold water if your mixture is looking very thick. Taste and adjust the seasoning as necessary.

3 Spoon into a serving bowl and sprinkle over pomegranate seeds and mint leaves and serve with vegetable crudités, crackers or flat bread.