Beetroot stalks and leaves, mid-finely chopped
Lemon, juice and zest
Yoghurt, dairy or non-dairy
Salt and pepper, to taste
Walnuts/hazelnuts/pine nuts (or seeds), toasted and crushed
Mixed herbs, chopped
Wilt beetroot leaves and stems in a hot pan with a little oil for one minute. Remove from heat.
Mix wilted leaves with garlic, lemon, rapeseed oil, yoghurt, salt and pepper.
Top with crushed nuts (or seeds), chopped herbs and za’atar.