Step 1

Preheat oven to 220°C. Place beetroot in a baking dish with 1cm water, season, then cover with foil and roast until tender (1 hour). Set aside to cool, then peel and cut into thin wedges.

Step 2

Meanwhile, drain chickpeas and transfer to a large saucepan of water. Bring to the boil, then add 250ml cold water, bring back to the boil, reduce heat to low and simmer, topping up water as necessary until tender (40 minutes to 1 hour). Drain chickpeas and set aside to cool.

Step 3

Meanwhile, for za'atar, pound herbs with a mortar and pestle until coarsely crushed. Add sesame seeds and sumac, and pound until finely ground.

Step 4

Stir 3 tsp za'atar with lemon juice, vinegar, oil and garlic in a bowl to combine, and season to taste. Add half the za'atar dressing to beetroot in a large bowl and toss to combine. Transfer to a serving platter. Stir remaining za'atar dressing with chickpeasand mint in a bowl to combine, then spoon over beetroot. Garnish salad with extra mint leaves and a sprinkle of extra za'atar to serve.