Method

• Toast the cashews and sunflower seeds in the oven or a dry fry pan on moderate heat
• Once toasted, crush in a mortar and pestle
• Peel and grate the beetroot and squeeze out any excess moisture
• Finely grate the garlic and mix through
• Add the crushed nuts/seeds and yoghurt
• Roughly chop the mint and add to the dip
• Add salt and pepper to taste
• When serving place in a bowl and drizzle over a little olive oil and some extra mint leaves
• Enjoy the dip with your favourite bread or vegetable sticks!