1

Preheat oven to 200°C or 180°C fan-forced. Place a large sheet of foil on a baking tray. Place beetroot on foil. Combine half both the garlic and oil and drizzle over beetroot. Wrap beetroot to enclose. Bake for 1 hour or until tender. When cool enough to handle, cut beetroot into quarters.

2

Meanwhile, place olives in a small ovenproof dish. Drizzle with juice and sprinkle with thyme. Bake with beetroot for 10 minutes or until warmed through. Place bread on a baking tray and lightly spray with oil. Sprinkle with sumac and bake for 6 minutes or until crisp. Set aside to cool. Break bread into large pieces.

3

Meanwhile, boil, steam or microwave broad beans until just tender. Drain. Refresh under cold water and drain. Peel broad beans and discard skins (see note). Process broad beans with rind, mint and sour cream in a food processor until almost smooth. Season dip with salt and pepper.

4

Combine feta, rosemary, chilli and remaining garlic and oil in a small bowl. Arrange beetroot, warmed olives, bread, broad bean dip and feta mixture on a platter or board. Serve.