Warm beetroot with cumin, lemon and feta

Serves 4

Ingredients

25g butter
2 tbsp virgin olive oil
1 tbsp cumin seeds
1 tbsp sesame seeds
500g peeled and grated raw beetroot
Zest and juice of 2 lemons
Maldon sea salt
Black pepper
150-200g feta cheese, crumbled into chunks
Chopped fresh dill

Method

1 Heat the butter and olive oil in a saucepan till the butter froths. Then add the cumin and sesame seeds and cook gently for about a minute.

2 Add the grated beetroot and turn the heat to low. Stir everything together, ensuring all the beetroot is covered with the flavoured oil.

3 Now turn off the heat and stir in the lemon juice and a good few pinches of Maldon sea salt and some freshly ground black pepper.

4 Stir in half the crumbled feta. To serve, top with the remainder of the cheese and sprinkle with freshly chopped dill.