Creamy beetroot and yoghurt salad

Method

1 Cut the beetroot into bite-sized pieces and place in a bowl. Heat the oil in a frying pan and add the cumin and coriander seeds. Stir-fry for 30 seconds, then remove from heat.

2 Whisk the yoghurt in a bowl until smooth, then add the spiced oil mixture. Season and stir to mix well. Pour the yoghurt mixture over the beetroot and toss to mix evenly.

3 To serve, transfer the mixture to a serving dish and garnish with the chopped coriander and mint.