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.
Diese Geschichte stammt aus der Issue 72 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der Issue 72 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
