SERVES 4

300g cooked and peeled beetroot 300g full-fat Greek yogurt
1 garlic clove, crushed
2 tbsp red wine vinegar

4 tbsp extra-virgin olive oil, plus extra for drizzling

a few dill sprigs, chopped, plus extra to garnish

100g feta cheese, crumbled

50g chopped toasted almonds

sea salt, to taste

wholewheat flatbreads or pitta, toasted, to serve

1. Blend the beetroot to a coarse purée in a food processor – you want some texture so don’t overblend. Transfer to a bowl, add the yogurt, garlic, vinegar, oil, dill and a pinch of salt and mix until well combined. Check the seasoning and adjust if needed.

2. Spread the beetroot purée on a serving plate and sprinkle over the feta, almonds and extra dill sprigs, then drizzle with
a little olive oil. Serve with the toasted flatbreads or pitta on the side for dipping.

For the flatbreads, you can either buy them ready-made or use
a half-size batch of the pizza dough (see p.95). Roll out discs

to about the size of a side plate and bake at 220°C/gas mark 7 for 5–8 minutes until the bread is cooked through, then brush with a little extra-virgin olive oil before serving.