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Combine the beetroot, yoghurt, garlic, zest and juice in a food processor andpuree until smooth. Pour into a sieve lined with a damp kitchen cloth and drain for 15 minutes.
Pour the oil into a large skillet, ten fry the onion and kale for 3 minutes. Mix in the beans and walnuts. Set aside, then fry the haloumi in the same pan for 2 minutes, until golden.
Poach the eggs in salted simmering water for 4 minutes, until soft-set. Spread the beetroot borani in bowls, then top with spinach mixture, haloumi, eggs, parsley, black sesame seeds and chilli. Serve with pita.