Moroccan beetroot salad (Chlada barba)

1. Wash the beetroot well but don't peel it, so it doesn't lose its colour during cooking.

2. Cook in plenty of salted water for 45-60 minutes until a knife slides in easily; drain and leave to cool slightly.

3. Peel the still-warm beetroot (gloves are a good idea) and cut into small cubes.

4. Chop the onion very finely and mix with the cumin, lemon juice, olive oil, salt and pepper.

5. Toss the beetroot in the dressing and stir in most of the finely chopped parsley.

6. Leave in the fridge for at least 20 minutes, then serve sprinkled with the remaining parsley.

Tip: Chlada barba is the colourful, slightly sweet member of the Moroccan salad platter and nicely balances the spicy dishes. It's quicker with pre-cooked vacuum-packed beetroot: then just dice it. Don't leave out the cumin, it gives the typical Moroccan flavour.