Ingredients:
500g carrots
50g butter
1 lt water
1 tbsp caster sugar
4 sage leaves
1 kg beetroot
250g Greek yoghurt
bunch rocket leaves
chopped mint
10g cumin seeds, toasted and seasoned
method:
- Place the carrots, butter, water, caster sugar and sage leaves in a pan. Cover and bring to the boil.
- Remove the lid and continue boiling to allow all the water to evaporate away, by which time the carrots should be cooked. Reserve, and when cool, cut into irregular shapes.
- Boil the beetroot (unpeeled) until cooked and then cut into irregular shapes as well. Arrange on a platter, along with the cooked carrots.
- Mix the cumin seeds intothe Greek yoghurt. Drizzle this over the vegetables. Top with the rocket leaves, extra seasoning, and a sprinkle of chopped mint.
