WARM BEETROOT AND SEED SALAD
Serves 4-6 as a side dish to go with a main
1 bunch beetroot, 3-4 bulbs
1 tablespoon parsley, finely chopped
1 tablespoon olive oil
¼ red capsicum, finely diced
1 teaspoon cumin seeds
1 teaspoon nigella seeds
½ teaspoon chilli flakes
1 tablespoon extra virgin olive oil, plus extra
1 tablespoon red wine vinegar
Sea salt and pepper to taste
1 cup Greek yoghurt
Cut the stalks off the beetroot bulbs, leaving about 3cm. Wash the beetroots and parboil 3 of them until just tender. Allow them to cool a bit. Cut off the 3cm of stalks and rub off the skins. Cut them into chunks and place them in a fry pan.
Peel the uncooked bulb and, holding it by the stalk, thinly shave it on a mandolin into a mixing bowl. Add the parsley to the bowl.
Dry fry the seeds and chilli flakes until fragrant. Set aside.
Add the olive oil and capsicum dice to the fry pan with the cooked beetroot and sauté until the capsicum is just beginning to colour, about 4 minutes. Tip into the bowl with the shaved beetroot, add the extra virgin olive oil, red wine vinegar and seasonings. Gently toss the mix.
Put the Greek yoghurt in the centre of a serving dish or make a decorative swish and place the beetroot mix on or around the yoghurt. Sprinkle the seed mix over the salad and add an extra dash of virgin olive oil.