Directions

1. Step 1

   Steam the beetroot until tender, making sure the water doesn’t evaporate from the pot. Remove and let cool completely, then peel.

2. Step 2

   In the meantime, cook the garlic and dried chillies in a dry pan to release their oils. Remove the garlic and set aside, then pop the dried chillies into a bowl of water (put a small plate on top to submerge them — they’re hollow so will float to the top if you don’t weigh them down!). Leave for 15–20 min until rehydrated.

3. Step 3

   While the dry pan is still hot, add the seeds and cook until they are smoking lightly and smelling aromatic. Place in the mortar and pestle and grind to a rough powder.

4. Step 4

   In a blender, blitz the rehydrated and drained chillies, then add the garlic, spices, and tomato paste — blitz until it comes to a rough paste. Chop the cooled beet into quarters and add to the blender, and pulse again until it returns to a paste consistency. (Alternatively you can use a mortar and pestle for the first bit and a grater for the beetroot, and mix to combine!). Add a dash of olive oil and pinch of salt to bring all the ingredients together.

5. Step 5

   In the water you used to steam the beet, pop in the leaves for 10–15 seconds to blanch, then shock in cold water. After a moment, strain the leaves and squeeze all the water out, as much as possible. Finely dice the leaves. In a very hot pan, place the tablespoon of oil, then the greens, the vinegar and the sugar, and cook until dry.

6. Step 6

   Spoon the beetroot harissa into a serving bowl, place the cooked greens in the centre, and top everything with a final drizzle of olive oil. Serve with veggie sticks or crackers.