Beet, yoghurt and a paprika and preserved lemon relish

Pre heat the grill at 230°C

Start with the relish by roasting 3/4 tbsp coriander seeds in 2 tbsp olive oil for about 30 sec. Add a tin of 400 g tomato cubes, 2 crushed cloves of garlic, 1 tsp sugar and salt&pepper. Simmer for 15 mins.

The add 2 tbsp hacked preserved lemons and simmer another 10 mins. Cool and reserve.

De-seed a yellow paprika and blacken in the oven. Cool between alu-foil then peel and slice.

Add 2 tbsp chopped parsley and 2 tbsp chopped coriander and the paprika to the relish. Finally 4 tbsp chopped dill.

Start plating with the relish, then stir in 1 tbsp Greek yoghurt

Add quartered beetroots and finish with thinly sliced red onion and some more dill for decoration

(Another Ottolenghi recipe)

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