This makes an irresistible scoop-and-share starter. Place the platter in the centre of the table, stack some warm pita breads alongside it and let everyone dive in. It’s a Greek-inspired love affair between earthy beets and crispy caramelised lamb, and tangy yoghurt, zesty lemon and fresh herbs that shouts, ‘Let’s get the party started!’

SERVES 4

FOR THE SALAD
4 medium beetroots, skin on, scrubbed and trimmed
1 cup Greek-style yoghurt
1 clove garlic, grated
2 Tbsp tahini
1 Tbsp lemon juice
1 tsp lemon zest
2 tsp red wine vinegar 1 tsp honey
salt and freshly ground black pepper to taste

FOR THE CRISPY LAMB
1 Tbsp olive oil
200 g lamb leg or shoulder, finely diced (like little cubes of confetti)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried origanum
½ tsp garlic powder
salt and freshly ground black pepper to taste

FINISHING TOUCHES
a handful of fresh mint leaves a handful of fresh dill
crumbled feta cheese (optional, but oh-so-Greek)
roasted pine nuts or walnuts (optional, for a cheeky crunch)
lemon zest (optional, but zingy) olive oil to drizzle
 
ROAST THE BEETS
1    Preheat the oven to 200 °C.
2    Wrap each beetroot snugly in foil and place them on a baking tray.
3    Roast for 45–60 minutes until tender enough to pierce with a knife.
4    Set aside until cool enough to handle, then slip off the skins and slice into juicy wedges.

WHIP UP THE YOGHURT BASE
5    In a small bowl, combine the yoghurt, garlic, tahini, lemon juice and zest, vinegar, honey, and a generous pinch of salt and black pepper. Taste and adjust – think creamy, tangy and bright, with just a touch of sweetness.

GET THE LAMB SIZZLING
6    Heat the olive oil in a large frying pan over medium–high heat.
7    Toss in the finely diced lamb, and season with the cumin, paprika, origanum, garlic powder, salt and black pepper.
8    Fry until the lamb is deeply golden and crispy on the edges – think sizzling confetti with maximum flavour. Stir occasionally so that every little piece gets its moment to shine.

BRING IT ALL TOGETHER
9    Schmear (yes, schmear!) the creamy yoghurt base in a thick, luscious layer over the bottom of a large shallow platter.
10    Artfully tumble the beetroot wedges over the top.
11    Scatter over the crispy lamb like you’re sprinkling a little magic.
12    Finish with the fresh herbs, and – if you're fancy – some feta, roasted nuts and lemon zest. Drizzle over a little olive oil for that extra glow.