CHARRED CAULIFLOWER, ROASTED BEETS AND YOGHURT + TAHINI DRESSING

A dish you will want to eat all year round. SERVES 5

INGREDIENTS

4 med-large beets, par boiled

1/4 cup 'Greek Style' coyo

2tbs tahini paste

1tsp minced garlic

olive oil

lemon juice

1/2 head cauliflower

1tbs Balsamic vinegar

METHOD

1. Par boil chopped beets, keep skin on

2. Pre heat oven to 200 degrees, fan forced

3. Chop up the cauliflower and once the beetroot is partly cooked spread on a lined tray and coat with a little olive oil, pepper and salt and mixed, dried herbs

4. Roast for 40-45mins

5. Chop up the beetroot leaves finely as well as the red stems. Place in a bowl of a little olive oil, lemon and balsamic vinegar. Toss well and set aside

6. Combine the yoghurt, tahini, lemon juice and garlic and spread in a large serving dish

7. Once the beets and cauliflower are cooked spread on top of the yoghurt and then add the greens and red stems on top

8. Enjoy! This is a special dish as my sister added to the greatness of it with her expertise.