The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Middle Eastern-inspired beetroot and moghrabieh salad


You'll need

4 beetroot, halved 200 gm moghrabieh (see note) ½ cup each coarsely chopped flat-leaf parsley and coriander 15 gm barberries, soaked in water for 5 minutes (see note) 1 Spanish onion, thinly sliced ¼ preserved lemon, flesh discarded, rind rinsed and finely chopped Juice and finely grated rind of ½ lemon 2 tbsp each toasted slivered almonds, toasted pine nuts and pepitas   Mint and cumin yoghurt 1 tsp cumin seeds ¼ cup (firmly packed) mint, finely chopped 280 gm (1 cup) plain yoghurt

Method

  • 01
  • Preheat oven to 200C. Place beetroot in a baking dish skin-side down, pour over 60ml water, season to taste, cover with foil and roast until tender (20-25 minutes).
  • 02
  • Meanwhile, add moghrabieh to a saucepan of boiling water and cook until tender (15 minutes), drain and spread over a tray to cool.
  • 03
  • For mint and cumin yoghurt, dry-roast cumin seeds until fragrant (20 seconds), then finely crush in a mortar and pestle. Transfer to a bowl with mint and yoghurt, stir to combine and season to taste.
  • 04
  • Combine moghrabieh with remaining ingredients in a bowl, add beetroot (don’t overmix), serve with mint and cumin yoghurt.
Note Moghrabieh is a large, round couscous, and is available from select delicatessens. Barberries are sour red berries, and are available from Middle Eastern grocers and Pariya Food.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×