Tom’s Beetroot leaf borani By author and chef Tom Hunt Borani is an Iranian-style yoghurt and walnut dip. Beetroot leaves are one of my favourite ingredients, they taste similar to chard – from the same family – but have an earthier flavour. Use them to replace greens in any recipe. Beetroot leaves are a valuable ingredient in this dish, making it quite remarkable and delicious. Ingredients (Serves 4 as a snack or 2 as a starter with bread) For the borani 1 bunch (about 120g) beetroot stalks and leaves, washed 1 small clove garlic, pureed A few glugs of extra virgin olive oil 100g full-fat yoghurt (or thick soya yoghurt) 1/8 lemon, zest and juiced 1 tsp dried mint (or za’atar) 25g walnuts, crushed into large pieces Method Slice the beetroot leaves and stalks finely. Place in a thick based frying pan with a glug of extra virgin olive oil and a pinch of salt. Place on a low-medium heat with a lid on top. After a few minutes, give them a quick stir, return the lid and cook for a further minute. Remove the lid, add half the garlic, and keep stirring until the juices have mostly evaporated. Remove from the pan and allow to cool. When cold, mix the cooked beetroot leaves with the yoghurt, remaining garlic and lemon zest and juice. Season to taste. Serve in a bowl, sprinkled with za’atar or dried mint if using, a sprinkle of crushed walnuts and a drizzle of extra virgin olive oil. To serve Eat with 2 wholewheat pita breads toasted or seasonal crudites made from cauliflower, chard, celery, broccoli, fennel or little gem lettuce. Making crudites is a great chance to use parts of vegetables that often get thrown away.