Beetroot & Carrot with Haydari
Beetroot & Carrot with Haydari
Course: Recipes, MainINGREDIENTS
- Haydari
600g natural yoghurt
2 cloves garlic crushed
2 tblsp best quality olive oil
About 6 strands of dill, leaves removed, roughly chopped
- Salad
1 jar of Olkerii beetroot
600g carrots, peeled and chopped into matchsticks
2 tblsp cumin seed
2 tblsp olive oil
1 lemon
1 tblsp balsamic vinegar
100g toasted walnuts
salt and pepper
dill
Directions
- Haydari
- Place a muslin cloth in a bowl and scoop the yoghurt into it. Hang it up for a few hours to strain and thicken.
Then mix in the rest of the ingredients with a grind of pepper and some salt. Put aside. - Put 1 tblsp of olive oil in a frying pan and add the cumin seed. Allow to cook for about 30 seconds and then throw in the carrot sticks. Toss frequently as they cook – for about 3 minutes or so.
You want them slightly softened but still with lots of crunch. Finish with the tblsp of balsamic and a squeeze of lemon (not the whole lot). Remove and put in a bowl to cool to room temp. - Add another tblsp of olive oil into the same frying pan (no need to clean it) and then toss in the beetroot – this time only for about 30 seconds, you don’t want them to turn to mush!
- Allow everything to cool to room temperature.
To serve, spread the haydari into a shallow bowl, and then top with the carrots and beetroot, and finally the toasted walnuts and dill.
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