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.
This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 72 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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