LABNEH WITH BEETROOT SALAD
Serves: 4
 
INGREDIENTS
For the labneh:
  • 200g plain yogurt
  • A pinch of salt
For the salad:
  • 1 cup labneh or Greek yogurt
  • 2 cloves finely grated garlic
  • 2-3 medium beetroots, boiled
  • 2 medium carrots
  • 3-4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Juice of half a lemon
  • 2 teaspoons sugar
  • Salt and pepper, to taste
  • 1 cup parsley, finely chopped
  • 1 cup coriander, finely chopped
  • A handful of mint, roughly torn
INSTRUCTIONS
To make the labneh:
  1. Line a sieve with a cheesecloth or muslin cloth, and set the sieve over a bowl. Place the yogurt with a pinch of salt in the lined sieve, and let it drain over the bowl for 6-8 hours in the refrigerator. You can drain the yogurt for upto 24 hours for a thicker, more cheese-like labneh.
  2. Once drained, gently squeeze out any excess liquid from the yogurt.
  3. Empty into a bowl and top with olive oil and black pepper or zaatar if desired.
To make the salad:
  1. Prepare the labneh and top with some olive oil and finely grated garlic. Set aside.
  2. Cut the boiled beetroots and carrots into similar sized matchsticks. Quickly blanch the carrots (optional).
  3. In a bowl, place the beetroot and carrot matchsticks with the olive oil, red wine vinegar, lemon juice, sugar, salt, and pepper. Add the chopped parsley and coriander and mix to combine. Taste and adjust seasoning.
  4. In a serving bowl or plate, spread the labneh on the bottom. Top the yogurt with the beetroot and carrot mixture, and garnish with torn mint leaves. Season with fresh black pepper before serving, either slightly chilled or at room temperature.
Recipe by Sprig & Vine at http://sprigandvine.in/labneh-beetroot-salad/