Serves 4
1.5 kg Beetroot,roasted and peeled quartered Sea salt
Ground Black Pepper
For the Yogurt Sauce
3 Tbsp Tahini 1 cup Greek style yogurt or hung yogurt
2-3 tbsp Olive Oil
1-2 tbsp warm water
For the Herb Oi
1/2 small bunch of dill
1/2 small bunch of fresh coriander
A good squeeze of Lemon Juice
Grated Zest of Lemon
5 tbsp Olive Oil
To Garnish
Toasted Sesame seeds
Arrange the beetroots quarters in a large platter
To make the Herb Oil, pour the boiling water into a bowl immerse the dill and coriander in it. Leave to blanch for 1 minute. The drain and cool the herbs under the cold running water.
Ising a blender , blitz the herbs with a squeeze of lemon juice and the lemon zest., olive oil and salt and pepper. Blend it to a smooth paste adding more olive oil if needed.
Combine the ingredients for the yogurt sauce, adding just enough of warm water to give the mixture a smooth sauce consistency. Drizzle the yogurt
sauce over the beetroot. Soon over the herb oil, then sprinkle with the toasted sesame seeds to garnish.