Step 1

Preheat oven to 180C/350F

Step 2

Scrub the beetroot, place on a baking tray and drizzle with oil and sprinkle with salt. Cover with foil and place in the oven for an hour.

Step 3

When cooked and soft, allow to cool, peel and slice into wedges.

Step 4

Boil a pot of water and toss in moghrabieh and cook at a slow boil for 15 minutes. Drain and place on a baking tray to cool.

Step 5

Chop the coriander (cilantro) and parsley and place in a large bowl.

Step 6

Slice the onion and add to the bowl

Step 7

Add moghrabieh and toss with your fingers.

Step 8

Add beetroot and marinated feta and toss lightly.

Step 9

Drizzle with dressing and serve with mint and cumin yogurt.

Step 10

Whisk all ingredients together until the oil disappears.

Step 11

Whisk all together.