- 400g Greek yogurt
- 1 red and 1 green chilli, halved, deseeded and very finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- small pack dill, leaves only, roughly chopped
- 2 garlic cloves, crushed
- 5 tbsp extra virgin olive oil
- 600g cooked beetroot (not pickled)
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 400g carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp toasted cumin seeds
- ½ tsp white balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 25g walnut pieces, lightly toasted
Make the haydari 2 hrs ahead of when you want to serve. Line a sieve with a piece of muslin or a brand- new J-cloth. Tip in the yogurt and leave for 2 hrs to thicken.
Put the drained yogurt in a bowl and combine with 2 tbsp of the olive oil, the dill (keeping some back for serving), garlic and chilli – don’t overmix, you should still be able to see bits of chilli.
Peel and cut the carrots into matchsticks, and the beetroots into wedges. Heat 2 tbsp of the oil in a large frying pan over a medium heat. Add half the cumin seeds, cook for 30 secs, then add the carrots. Stir-fry for 1 min, then add the vinegar, a good squeeze of lemon and some seasoning and quickly remove from the pan. Add 1/2 tbsp of oil to the pan with the rest of the cumin seeds. Cook for 30 secs, then add the beetroot. Squeeze on some more lemon juice and season.
Put some of the haydari on each of six plates, flattening it and swirling it a little with the back of a spoon. Spoon some beetroot on top, then some carrots, sprinkle with dill and walnuts, drizzle with a little more of the olive oil and serve.