Instructions

  • 1Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Tear the pittas into rough pieces and spread out in a single layer on a baking tray. Drizzle over 2 tablespoons of the olive oil and sprinkle over the sea salt. Bake for 8-10 minutes until crisp and golden.
  • 2Meanwhile, place the beetroot into a food processor with 1 tablespoon creamed horseradish and 2 tablespoons natural yogurt and whizz to a puree. Season to taste and stir in 1 tablespoon chopped dill. Spoon into a bowl, spoon over 1 more tablespoon of natural yogurt and stir a few times to ripple through the dip. Scatter with extra dill and chill until ready to use.
  • 3Place the chickpeas, garlic, lemon juice, remaining olive oil , peppers and sun dried tomato paste into a food processor and whizz to a smooth thick paste. Season to taste with salt and freshly ground black pepper and a little more lemon juice to taste if necessary. Spoon into a bowl and chill until ready to serve.
  • 4Mix together the remaining yogurt, lemon juice, dill and remaining horseradish and season to taste with salt and freshly ground black pepper. Pile half the meatballs onto a large serving platter and drizzle with the yoghurt sauce. Push cocktail skewers into the remaining meatballs and serve with a bowl of lingonberry sauce.

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