We love these winter-approved seafood dishes
When you think of seafood, you’re immediately transported to sandy beaches, summer days and light...
1. Boil or roast the beetroot for 30 minutes, or until soft. Once soft, peel and chop.
2. Place all the ingredients except the olive oil, feta, cucumber and bread in a blender. Blend until smooth, slowly trickling in the olive oil.
3. Once smooth, scoop the dip into a bowl and top with the feta and cucumber tossed with olive oil and lemon juice. Serve with the bread.
Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou