Middle Eastern-inspired beetroot and moghrabieh salad
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Serves
4
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4
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beetroot, halved
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200 gm
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moghrabieh (see note)
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½ cup each
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coarsely chopped flat-leaf parsley and coriander
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15 gm
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barberries, soaked in water for 5 minutes (see note)
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1
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Spanish onion, thinly sliced
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¼
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preserved lemon, flesh discarded, rind rinsed and finely chopped
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Juice and finely grated rind
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of ½ lemon
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2 tbsp each
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toasted slivered almonds, toasted pine nuts and pepitas
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| Mint and cumin yoghurt |
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1 tsp
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cumin seeds
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¼ cup (firmly packed)
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mint, finely chopped
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280 gm (1 cup)
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plain yoghurt
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1
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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).
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2
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Meanwhile, add moghrabieh to a saucepan of boiling water and cook until tender (15 minutes), drain and spread over a tray to cool.
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3
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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.
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4
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Combine moghrabieh with remaining ingredients in a bowl, add beetroot (don’t overmix), serve with mint and cumin yoghurt.
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Note Moghrabieh is a large, round couscous, and is available from select delicatessens. Barberries are sour red berries, and are available from Middle Eastern grocers and Pariya Food.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby and Geraldine MuÑoz