Middle Eastern-inspired beetroot and moghrabieh salad

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Middle Eastern-inspired beetroot and moghrabieh salad

By Lisa Featherby

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 tbsp each toasted slivered almonds, toasted pine nuts and pepitas

1 tsp cumin seeds
¼ cup (firmly packed) mint, finely chopped
280 gm (1 cup) plain yoghurt

Preparation method

Serves 4

Preheat oven to 200C. 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 yoghurt, 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 yoghurt.

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