Dan Doherty’s Mild Malt Beetroot Dip with Feta, Sesame & Lime

method:

• In a food processor, add the beetroot, feta cheese, tahini and lime juice. Blend until completely smooth, adding a tablespoon of water if needed to get it going.
• Toast the sesame seeds in a dry pan over a medium heat and set aside to cool.
• To serve, spoon the puree into a pot, and crumble the remaining feta cheese on top. Drizzle with olive oil and sprinkle the seeds and the parsley over the top. Grate the lime zest over and sprinkle a touch of sea salt and a twist of black pepper to finish.