Cool change

Winter brings new ingredients and fresh layers of flavour and texture to salads.

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.