A wonderful warming lunch or side dish!
Ingredients
- 10 beetroots, already cooked, halved
- 400g butterbeans, drained
- 1 heaped tbsp Waitrose Gunpowder spice blend
- 1 tsp Waitrose hibiscus
- 5 tbsp yoghurt
- 200g feta
- 1 tbsp Belazu apricot harissa
- 1 lemon, juiced
- Rocket or salad leaves
- 10 beetroots, already cooked, halved
- 400g butterbeans, drained
- 1 heaped tbsp Waitrose Gunpowder spice blend
- 1 tsp Waitrose hibiscus
- 5 tbsp yoghurt
- 200g feta
- 1 tbsp Belazu apricot harissa
- 1 lemon, juiced
- Rocket or salad leaves
Preheat your oven to 180°C/350°F/gas 4.
In a roasting dish mix the beetroot and butterbeans with the spices and drizzle with oil. Roast in the oven for 25 minutes.
Combine the yoghurt, feta harissa and lemon in a blender. Whizz it up and pour it onto your serving platter. Top with your salad leaves, then your roasted goodies. Enjoy!