BEETROOT & ZA’ATAR DIP
PREP + COOK TIME 1 HOUR MAKES 2 CUPS
Preheat oven to 180°C/160°C fan. Wearing disposable gloves, peel 3 large beetroots (600g). Cut into 1cm cubes. Toss with 1 tablespoon extra virgin olive oil on a large oven tray; season to taste. Roast for 40 minutes or until tender; cool. Process beetroot, â…” cup roasted cashews, ¼ cup Greek-style yoghurt, 1 tablespoon lemon juice and 1 teaspoon za’atar until combined. Season to taste. Serve dip sprinkled with thin strips of lemon rind.
ROASTED CAULIFLOWER DIP
PREP + COOK TIME 45 MINUTES MAKES 3½ CUPS
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