Step 1

Preheat oven to 200C. Place beetroot in a baking dish skin-side down, pour over 60ml water, season to taste, cover with foil and roast until tender (20-25 minutes).

Step 2

Meanwhile, add moghrabieh to a saucepan of boiling water and cook until tender (15 minutes), drain and spread over a tray to cool.

Step 3

For mint and cumin yoghurt, dry-roast cumin seeds until fragrant (20 seconds), then finely crush in a mortar and pestle. Transfer to a bowl with mint and yoghurt, stir to combine and season to taste.

Step 4

Combine moghrabieh with remaining ingredients in a bowl, add beetroot (don't overmix), serve with mint and cumin yoghurt.