LABNEH WITH ROAST BEETROOT, PRESERVED LEMON & GREEN ROMESCO SAUCE
Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge
Provided by Rosie Birkett
Categories Dinner, Lunch, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- First, make the labneh. Mix the yogurt with a pinch of salt. Line a sieve with muslin, a clean J-cloth or a few sheets of kitchen paper and rest over a deep bowl. Spoon in the yogurt, then cover and put in the fridge to strain for about 4 hrs. You'll be left with a firmer, soft cheese-like substance - this is your labneh.
- Meanwhile, heat the oven to 200C/180C fan/gas 6. Toss the beetroots in the olive oil with salt, pepper and the thyme leaves. Wrap each beet loosely in foil, then place in a roasting tin. Roast for 1 hr, or until tender. Remove from the oven and allow to cool. Peel off the skins, then slice into wedges. Dress with olive oil and season.
- Meanwhile, heat the grill to high. Toss the green pepper and chilli with a little oil on a baking tray and grill, turning halfway, until blackened all over (about 10-12 mins). Transfer to a bowl, cover with cling film and leave to cool. Remove and discard the skin and any seeds, then set aside.
- To make the sauce, put the pumpkin seeds, most of the herbs and hazelnuts (reserving a few to serve), coriander seeds and cumin seeds in the bowl of a food processor with the garlic and preserved lemon and blitz to coarse crumbs. Add the green pepper, chilli and 1 tsp flaky sea salt. Blitz again to a coarse paste, then add the honey, bread and olive oil. Whizz gradually, adding 100-150ml water, until you have a spoonable sauce. Pour into a bowl, season and add the lemon juice 2 tsp at a time, until it's balanced and not too sharp.
- Smooth a spoonful of labneh on each plate and top with the dressed beets. Spoon over the sauce, then scatter over the remaining hazelnuts and the herbs and drizzle over some more oil.
Nutrition Facts : Calories 757 calories, Fat 66 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
GREEN ROMESCO SAUCE
Steps:
- 1. Roast the bell peppers, removing stem, skin, and seeds, and let them cool completely. You can also use jarred or frozen roasted bell peppers; I don't recommend canned as I find they taste like metal. 2. In the bowl of a food processor or blender, combine all the ingredients. (You can also work in a regular bowl with a stick blender.) Process until completely smooth. 3. Taste and adjust the flavor with a touch more salt, lemon juice, or paprika, as needed. 4. Serve immediately, or transfer to an airtight container in the fridge and keep for up to 4 days. NOTES: The flavors develop overnight, so make this ahead if you can.
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