Ingredients.
350g raw beetroot, peeled and quartered
100g dried figs chopped
100g cubes feta
1/2 bunch dill ( leaves only)
1/2 bunch coriander ( leaves and stalks)
1 fennel bulb, thinly sliced
1 tsp cumin seeds
juice of 1 or 2 lemons to taste
Salt & ground black pepper
2 tbsp EVOO
1 cup greek plain yogurt
Method
Put beetroot, dill leaves, coriander leaves and stalks into TM bowl.
Chop for 3 seconds speed 5. Scrape down the bowl with spatula and chop for another 2-3 seconds to get the consistency required.
It should be a coarse texture and not a pulp
Remove from bowl and place in serving dish.
Heat a small frypan to a medium heat and add cumin seeds. Dry roast for 30 seconds to 1 minute until they darken slightly and give off their aroma. Remove from heat .
Combine all ingredients except yogurt in serving bowl and mix well.
Serve with the yogurt on top or yogurt in separate bowl to be added individually.
This salad goes well with lamb lightly spiced with Ras El Hanout ( Moroccan spice blend)
