Speedy beetroot relish

INGREDIENTS

1 tablespoon olive oil

1 tablespoon black mustard seeds

1 garlic clove, crushed

1 cm piece ginger, grated

1 beetroot, peeled and grated

salt, to taste

1 teaspoon brown sugar

squeeze lemon juice

1 tablespoon greek-style yoghurt

METHOD

Heat the olive oil in a frying pan over a medium heat and add the mustard seeds. Careful, they will start to pop! Quickly add the garlic and ginger then stir in the grated beetroot and stir a little more. Add the salt, brown sugar and lemon juice and stir to mix through.

Let the mixture simmer for about 10 minutes, adding a little water to keep it moist, if necessary.

Remove from the heat and let it cool.

Add the yoghurt, mix and refrigerate until ready to serve.

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