Beetroot crisps with carrot and sumac dip recipe

Beetroot crisps

• STEP 1

  Take one or two each of several differently coloured beetroots. Peel and slice with a mandolin and drop, up to ten at a time, into hot oil.
• STEP 2

  Wait until the slices stop bubbling entirely – this is the moisture being driven out of them – and then cook for a minute more.
• STEP 3

  Lift out and drain on kitchen paper.
• STEP 4

  Deep-fry a sprig of rosemary, then crumble the leaves on to the crisps, along with some coarse sea salt.
• STEP 5

  Toss carrots and the unpeeled cloves of garlic in a mixture of one dessert spoon of olive oil, one dessert spoon of runny honey, a teaspoon of cumin seeds and two teaspoons of ground sumac.
• STEP 6

  Roast in a medium oven (180ºC, gas mark 4) until soft, with edges starting to caramelise.
• STEP 7

  Blend in a liquidiser or with a hand-held blender, adding two tablespoons of tahini, a good sprinkling of salt, the juice of half a lemon and a little more olive oil.
• STEP 8

  Serve warm or at room temperature, with a little ground sumac sprinkled on top.