The Family Cook Book

One of Mrs Cook's birthday presents (from Steve and Neet) was an evening with Yotam Ottolenghi ... not just her and him you understand, that would just be weird! Apparently the evening was fab and each person left with recipes for all the dishes he cooked. The first one we have tried is this delicious beetroot recipe, which Lisa made last night. We were loving the combo of preserved lemon and coriander seeds in the relish and Lisa was particularly impressed with the ease of his pepper skinning methodology. definitely an unusual summer salad worth trying Serves four Ingredients 900g beetroot, thoroughly washed 4 heaped tbsp chopped dill 1 small red onion, peeled and very thinly sliced 160g creamy Greek yogurt For the relish 2 yellow peppers 3 tbsp olive oil 1½ tsp coriander seeds 400g tin chopped plum tomatoes 2 garlic cloves, crushed 1 tsp sugar Salt and black pepper 3 tbsp preserved lemon skin, chopped 2 tbsp each chopped parsley and coriander leaves First boil the beetroots whole