Middle Eastern-inspired beetroot and moghrabieh salad recipe

INGREDIENTS

4 beetroot, halved
200 gm moghrabieh (see note)
½ cup each coarsely chopped flat-leaf parsley and coriander
15 gm barberries, soaked in water for 5 minutes (see note)
1 Spanish onion, thinly sliced
¼ preserved lemon, flesh discarded, rind rinsed and finely chopped
Juice and finely grated rind of ½ lemon
2 tablespoons each toasted slivered almonds, toasted pine nuts and pepitas
Mint and cumin yoghurt
1 teaspoon cumin seeds
¼ cup (firmly packed) mint, finely chopped
280 gm (1 cup) plain yogurt

METHOD

Preheat oven to 200°C. Place beetroot in a baking dish skin-side down, pour over 60ml water, season to taste, cover with foil and roast until tender (20-25 minutes).

Meanwhile, add moghrabieh to a saucepan of boiling water and cook until tender (15 minutes), drain and spread over a tray to cool.

For mint and cumin yogurt, dry-roast cumin seeds until fragrant (20 seconds), then finely crush in a mortar and pestle. Transfer to a bowl with mint and yoghurt, stir to combine and season to taste.

Combine moghrabieh with remaining ingredients in a bowl, add beetroot (don't overmix), serve with mint and cumin yogurt.