Ingredients

• 60
  ml
  olive oil
• 1
  red onion, thinly sliced
• pinch of salt
• 2
  garlic cloves, thinly sliced
• 12
  ml
  cumin seeds
• 750
  g
  cooked beetroot, peeled and diced
• 1
  large potato, diced
• 5
  x 250 ml cold water

• 45
  ml
  red wine vinegar
• handful of Italian parsley, roughly chopped
• salt and freshly ground black pepper to taste
• 100
  ml
  Greek yoghurt
• 20
  ml
  milk
• 1
  garlic clove, crushed
• sea salt, black pepper and extra olive oil, to taste