8. Beetroot & mint dip
Serves 4 Prep 10 mins No cook
Put 250g vacuum-packed beetroot and ½ tsp ground cumin in the small bowl of a food processor, season and blend until smooth.
Tip into a bowl, add 2 tsp chopped mint and a squeeze lemon juice, then gently stir through 3 tbsp half-fat crème fraîche to get a rippled effect. Sprinkle with a few extra mint leaves and a few pinches nigella seeds.
Full recipe: Beetroot & mint dip
