Mixed mezze

Stir 3 teaspoons of the cumin seeds in a dry frying pan over medium-low heat for 1 minute or until fragrant. Add 2 tablespoons of the oil, half the garlic and carrot; cook, stirring, for 10 minutes or until carrot is tender. Season to taste. Transfer to a medium bowl to cool. Wipe pan clean. Repeat with remaining cumin, oil and garlic and the beetroot.

Place half the yoghurt in a food processor with 1 teaspoon lemon juice, half combined herbs and carrot mixture; process until smooth. Transfer to a medium bowl; cover. Wipe processor clean. Repeat with remaining yoghurt, lemon juice, combined herbs and beetroot mixture. Transfer to another medium bowl; cover. Refrigerate dips until ready to serve.

WARM MARINATED OLIVES Place ingredients in a small saucepan; stir over medium-low heat for 3 minutes or until heated through.

4 Top carrot and beetroot dips with extra herbs; serve with flatbreads and olives.

Carrot and beetroot dips can be made a day ahead. Store marinated olives for 2 weeks in an airtight container in the fridge. Before serving, return marinated olives to a small saucepan,
stir over low heat until warmed through.