Caramelised Beetroot and Zucchini Salad with Sumac Yoghurt

• Vegetarian
• Gluten free

• Produce

  • 100 g Baby rocket
  • 600 g Beetroot
  • 2 sprigs Dill
  • 1 Garlic clove
  • 1/2 Lemon
  • 1 Spring onion
  • 3 Zucchini, large

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tsp Sumac

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 125 g Greek yogurt, Natural

Found on lifestylefood.com.au

Description

Ingredients

• 600 g (1 lb 5 oz) beetroot, peeled and sliced into even wedges
• 3 large zucchini (courgette) sliced into 3 cm (1¼ in) batons
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
• 125 g (4½ oz) natural Greek yogurt
• ½ lemon, juiced
• 1 teaspoon sumac
• 1 garlic clove, finely grated
• 1 spring onion (scallion), thinly sliced
• 2 sprigs dill, chopped
• 100 g (3½ oz) baby rocket (arugula)