1. In a blender, place the beetroots, mustard, lime juice, dill, a few mint leaves, rosemary, and thyme until they blend into a paste (not too thick; if necessary, thin it out with more lime juice or beetroot cooking liquid).
2. Set aside a little dill and mint leaves.
Finely chop all the other ingredients and divide the cherry tomatoes in half.
3. Put all the ingredients into a bowl, add the cranberries, sesame seeds, nigella seeds, and mix with our sauce. Add the zest and serve.
