Beetroot puree with zaatar, walnuts, yoghurt and mint

Tasty nibbles with a bit of crunch. Makes about 20, depending on the size of the 1 grain bread stick.

Ingredients

1 to taste	Olive oil
3	Medium beetroots (Main)
1 to taste	Salt
1 sprinkle	Zaatar
1 to taste	Toasted walnuts, roughly chopped
1 serving	Thick greek yoghurt
1 to taste	Fresh mint
1 dash	Extra virgin olive oil

Directions

1. Preheat oven to 200C. Slice the bread into thin rounds and brush on both sides with olive oil. Sprinkle with a little salt and bake for about 7 minutes or until golden - watch carefully. Remove from the oven and let cool.
2. Peel and chop the beetroot. Put them in a saucepan, cover with salted water and boil for 30 minutes or until soft. Drain and then puree with 1 Tbsp of olive oil, check for seasoning.
3. To serve, put small spoonfuls of the beetroot on top of the crostini. Sprinkle with zaatar and walnuts. Top with a small amount of yoghurt and some shredded mint. Finish with a drizzle of extra virgin olive oil.