I love this simple recipe from Moro. Years ago my work colleagues treated me to a meal in their Exmouth Market restaurant for my 50th birthday present. I can still remember the Yoghurt Cake with Pistachios to this day.
Ingredients
- 4 tbsps olive oil
- 1/2 large spanish onion thinly sliced
- 2 plump cloves garlic peeled and thinly sliced
- 1 rounded tsp black cumin seeds or normal cumin seeds
- 750 g raw beetroot peeled and finely diced
- 1 large potato finely diced
- 1.25 litres cold water
- 3 tbsps good quality red wine vinegar
- 1 small bunch flat leaf parsley roughly chopped
- 100 g greek yoghurt thinned with a little milk and seasoned with a crushed garlic clove
- sea salt and black pepper
Servings:
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook for 10 minutes, stirring occasionally, until the onion begins to colour. Add the garlic and cumin and cook for 2 more minutes to release their flavour.
- Add the beetroot and potato then pour in the water. Bring to a gentle simmer and cook for about 15 minutes until soft. Place the vegetables and their cooking liquid into a blender or food processor and blend until just smooth. You may need to do this in two stages.
- Return to the pan and add the vinegar, half the parsley and salt and pepper to taste. Serve with a little yoghurt on top, the rest of the parsley and an extra drizzle of olive oil.
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