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‘Fresh & Clean’ Roasted Beetroot, Labneh, Dukkah.

‘Fresh & Clean’ is a huge lunchtime seller in the restaurants; this salad is rightly named because of its ultimate fresh flavour profile and all round great nutritional value.

The lightly salted texture of the Labneh adds a subtle richness to the dish, combined with the earthy sweetness of the beetroot and the balsamic, and the suprise harshness of the pickled red onions.

The Dukkah just adds a lovely crunch to the dish and works with the peppery flavour of the watercress, the raspberries are just pure decadence, its a complex array of flavours that just work in this attractive combination.

 

Marinated red onions make a great addition to any salad.

‘Fresh & Clean’ Roasted Beetroot, Labneh, Dukkah

Print Recipe
Serves: 4 Cooking Time: 25 minutes

Ingredients

  • 800g Beetroot, Roasted and cut into chunks
  • 400g Puy lentils
  • 10 Tablespoons of red onions (Marinated in apple cider vinegar)
  • 6 Tablespoons of olive oil
  • 4 Tablespoons Balsamic Vinegar
  • 4 Bunches of fresh Watercress
  • 8 Radishes sliced
  • 200g Labneh (or Full Fat Greek yogurt with a pinch of salt mixed in)
  • 3 tablespoons fresh mint, chopped
  • 6 tablespoons of toasted nuts and seeds (crushed into a Dukkah)
  • Fresh raspberries
  • Sea Salt
  • Freshly Ground Black pepper

Instructions

1

Mix the beetroot chunks with the lentils and red onions

2

Stir through the olive oil and balsamic vinegar and season well

3

Arange the watercress on the plate and top with the beetroot

4

Finish with the radish, Labneh, mint, Dukkah and strawberries.

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