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01 May, 2020

Beetroot, Za’atar and Tahini Salad



  • 1 beetroot
  • 1 tbsp olive oil
  • 1 heaped tbsp za’atar
  • ½ pomegranate
  • 300g chickpeas
  • 2 spring onions, sliced
  • 2 sprigs fresh mint, remove stalks and discard

For the dressing:

  • 2 tbsp tahini paste
  • 1 tbsp olive oil
  • Juice 1 lime or lemon
  • 1 tbsp coconut or plain yogurt
  • Pinch Malden salt


  1. Slice the beetroot with the skin on, into thin rounds. Place on a baking tray, drizzle with oil and half of the za’atar. Roast in the oven for 20-25minutes until soft in the middle and crisp around the edges.
  2. Slice the pomegranate in half and place it in your palm so the seeds are facing down. Bash the skin until all the seeds fall out. It’s best to do this over a sink in case some escape!
  3. In a large mixing bowl, combine the chickpeas, pomegranate seeds, spring onions and fresh mint together with the remaining za’atar and an extra drizzle of olive oil.
  4. Make your dressing by placing all the ingredients in a food processor and blitzing together until smooth.
  5. Take your beetroot out of the oven and assemble the dish. Place the chickpeas on a large plate, top with the beetroot, pour over the dressing and add some mint leaves to garnish.