To prepare the labneh, strain Greek yoghurt by wrapping it in a cheesecloth, securing it with string, and hanging it over a bowl for approximately 2 hours.

Fit PowerBlend 7 Kitchen system with the food processor bowl and slicing disc.

Set machine to speed 1, add the shallots into the feed tube to slice.

Transfer the sliced shallots to a medium bowl, add red wine vinegar, light brown sugar and salt, stir thoroughly to combine. Set aside and stir occasionally.

Clean the food processor bowl and fit the knife blade to it.

Add the strained Greek yoghurt, tahini and salt into the food processor bowl, select speed 1 and blend for 30 seconds until all the ingredients are combined.

Transfer the sesame labneh to a medium bowl, cover and refrigerate until required.

Heat olive oil in a frying pan, placed over medium high heat.

Chop the cooked beetroot into wedges, add into the hot frying pan, season and cook for 8 minutes, turning occasionally.

To serve, spread the labneh onto a serving plate, top with the cooked beetroot, pickled shallots, toasted pine nuts and chopped parsley.

Tip: Plate up this dish at the very last minute, otherwise the beetroot will bleed and stain the labneh.