Juicy, colourful and packed with flavour this salad will knock the socks off any summertime BBQ.
Arrange the beetroot and tomatoes on a serving platter and drizzle with balsamic and extra virgin olive oil.
Toast the cumin seeds in a dry frying pan for 2-3 mins until fragrant and set aside to cool.
Combine the cumin seeds with the yoghurt, chilli flakes and sumac and stir to mix.
Season with salt and pepper.
Drizzle over the vegetables and scatter over the mint to serve.
1 packet 250g pre-cooked beetroot, sliced
600g tomatoes, varying size and colours, sliced
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
1/2 cup thick Greek-style yoghurt
1/4 teaspoon chilli flakes
1/4 teaspoon sumac
1/2 cup mint leaves