Coco Bean & Beetroot Salad with Tahini Yoghurt

Method

1. Preheat your oven to 200°C. Wrap the beetroots individually in foil or brown paper, place on a baking tray and roast for around 45 minutes, until a knife inserted goes through smoothly.
2. When cool enough to handle, peel off the skin and cut into chunks. Place in a large mixing bowl and set aside to cool.
3. In a separate bowl combine your yoghurt, tahini, lemon juice, garlic and olive oil. Whisk to combine, adding a little water if needed to loosen.
4. Add in your cumin seeds and ¾ of the chopped dill along with salt and pepper. Mix together.
5. Once the beetroot has cooled, add in your cooked coco beans, the rest of the dill, pea shoots and drizzle more oil.
6. Transfer your tahini yoghurt to a plate and top with half the beans and beetroot. Give it small stir - you want the yoghurt and salad to mix only slightly.
7. Top with the remaining salad, another drizzle of oil and your za'atar.