Mixed mezze
SERVES 4-6PREP + COOK TIME 35 MINS
1 ½ tablespoons cumin seeds¹/³ cup (80ml) extra virgin olive oil, plus extra to serve4 cloves garlic, crushed2 medium carrots, grated coarsely1 medium beetroot, grated coarsely1 ¼ cups (350g) Greek yoghurt2 teaspoons lemon juice¼ cup mint leaves, chopped finely, plus extra to serve¹/³ cup dill, chopped finely, plus extra to serve Chargrilled pita bread, to serve
WARM MARINATED OLIVES
2 cups (160g) drained Kalamata olives1 cup (120g) drained Spanish green olives1 clove garlic, crushed6 wide strips lemon rind2 teaspoons fennel seeds½ teaspoon dried chilli flakes2 tablespoons chopped rosemary leaves2 fresh bay leaves¹/³ cup (80ml) extra virgin olive oil
1 Stir 3 teaspoons of the cumin seeds in a dry frying pan over medium-low heat for 1 minute or until fragrant. Add 2 tablespoons of the oil, half the garlic and carrot. Cook, stirring,
