Name: Beets & carrots with cumin & haydari
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 as a starter or as part of a meze spread
Ingredients: 400g Greek yogurt; 1 red and 1 green chilli halved, deseeded and very finely chopped; small pack dill leaves only, roughly chopped; 2 garlic cloves crushed; 5 tbsp extra virgin olive oil; 600g cooked beetroot (not pickled); 400g carrots; 2 tsp toasted cumin seeds; ½ tsp white balsamic vinegar; ½ lemon; 25g walnut pieces lightly toasted

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Beets & carrots with cumin & haydari

Beets & carrots with cumin & haydari

Diana Henry

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6 as a starter or as part of a meze spread

Easy

Prep: 45 mins

Cook: 10 mins

plus 2 hrs thickening

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Haydari is a Turkish meze of strained yogurt, herbs and garlic and it pairs well with crunchy carrots and beetroot in this simple veggie starter

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g Greek yogurt
1 red and 1 green chilli

halved, deseeded and very finely chopped
small pack dill

leaves only, roughly chopped
2 garlic cloves

crushed
5 tbsp extra virgin olive oil
600g cooked beetroot

(not pickled)
400g carrots
2 tsp toasted cumin seeds
½ tsp white balsamic vinegar
½ lemon
25g walnut pieces

lightly toasted

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Nutrition: per serving

kcal288
fat19g
saturates6g
carbs18g
sugars16g
fibre6g
protein8g
salt0.4g

Method

step 1

Make the haydari 2 hrs ahead of when you want to serve. Line a sieve with a piece of muslin or a brand- new J-cloth. Tip in the yogurt and leave for 2 hrs to thicken.
step 2

Put the drained yogurt in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli – don’t overmix, you should still be able to see bits of chilli.
step 3

Peel and cut the carrots into matchsticks, and the beetroots into wedges. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan. Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 secs, then add the beetroot. Squeeze on some more lemon juice and season.
step 4

Put some of the haydari on each of six plates, flattening it and swirling it a little with the back of a spoon. Spoon some beetroot on top, then some carrots, sprinkle with dill and walnuts, drizzle with a little more of the olive oil and serve.

Recipe from Good Food magazine, January 2017

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