LENTIL, BEETROOT & LABNE SALAD
PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 6
1kg Greek yoghurt
500g baby red beetroot, trimmed, small leaves reserved
500g golden baby beetroot, trimmed, small leaves reserved
100ml extra virgin olive oil
1 cup (200g) French−style green lentils
120g baby spinach leaves
2 tablespoons fresh lemon juice
150g baby green beans, trimmed, halved lengthways
½ cup loosely packed fresh baby basil leaves
½ cup loosely packed fresh flat−leaf parsley leaves
½ cup loosely packed fresh chervil leaves
½ cup chopped fresh chives
DRESSING
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 To make labne, line a large sieve with two layers of muslin or cheesecloth; place sieve over a deep bowl or jug large enough to hold sieve. Spoon yoghurt into a lined sieve, gather cloth and tie into a ball with kitchen string. Hang above the bowl. Refrigerate for 24 hours or until thick, gently squeezing occasionally to help the liquid to drain. Discard liquid. Transfer labne to a large bowl.
2 Preheat oven to 180°C/160°C fan.
هذه القصة مأخوذة من طبعة Issue 72 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 72 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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