Roasted beetroot with yoghurt and preserved lemon

This is a match made in heaven served alongside some oily fish: a smoked mackerel or trout fillet, for example, or some steamed salmon. It’s also great served over freshly cooked lentils. You can make the salad in advance – the day before serving, even. If you do so, just hold back on the dill and the tahini yoghurt and keep everything in the fridge until ready to serve.