6 mediumbeetroot,trimmed
170 gmdriedchickpeas,soaked
incoldwaterovernight
Juiceof1 lemon
1 tspwhitewinevinegar
100 mloliveoil
1 garlicclove,crushed
2 tbspfinelychoppedmint,
plusextraleaves
toserve
ZA’ATAR
3 tspfreshthymeleaves
3 tspdriedoregano
2 tsproastedsesame seeds
1 tspsumac1 Preheatovento220°C.Place
beetrootina bakingdishwith
1cmwater,season,thencover
withfoilandroastuntiltender
(1 hour).Setasidetocool,then
peelandcutintothinwedges.
2 Meanwhile,drainchickpeas
andtransfertoa largesaucepan
ofwater.Bringtotheboil,then
add 250ml cold water, bring
Beetroot,chickpeaandza’atar salad
SERVES4-6// PREPTIME 20 MINS// COOK1 HR(PLUSSOAKING)
A perfectadditiontoa MiddleEasternmenudesignedforsharing,
thissaladcanbeservedonitsown,withsomethickyoghurtor
labneontheside.Roastthebeetrootonthebarbecueforextra
flavour.Serveanyremainingza’atarwithbreadandextra-virgin
olive oil for dipping. Start this recipe a day ahead to soak chickpeas.
backtotheboil,reduceheat
tolowandsimmer,toppingup
waterasnecessaryuntiltender
(40minutesto1 hour).Drain
chickpeasandsetasidetocool.
3 Meanwhile,forza’atar,pound
herbswitha mortarandpestle
untilcoarselycrushed.Add
sesameseedsandsumac,
andpounduntilfinelyground.
4 Stir3 tspza’atarwithlemon
juice,vinegar,oilandgarlicin
a bowltocombine,andseason
totaste.Addhalftheza’atar
dressingtobeetrootina large
bowlandtosstocombine.
Transfertoa servingplatter.
Stirremainingza’atar
dressingwithchickpeas
andmintina bowlto
combine,thenspoon
overbeetroot.Garnish
saladwithextramint
leavesanda sprinkle
ofextraza’atar
to serve.➤Beetroot,chickpeaand
za’atarsaladGreenglass,
Jardan.PREVIOUSPAGES
Smallbluedish(withsumac),
Mud.Lambandprunestew
Bowl,TheBayTree.Amber
glass,Jardan.Allotherprops
stylist’s own. Stockists p176.