Raw beetroot salad, labne and coriander
|1 cup||Plain unsweetened yoghurt|
|150 ml||Olive oil|
|50 ml||Lemon juice|
|½ tsp||Caster sugar|
|½ tsp||Wholegrain mustard|
|1 handful||Coriander, to garnish|
|1 handful||Pine nuts, toasted, to garnish|
- Line a sieve with enough muslin to hang over the sides. Pour in the yoghurt then gather up the muslin and tie. Leave sitting in the sieve overnight.
- Remove the bundle from the sieve and unwrap - this is the labne ready to use, discard the whey.
- Peel the beetroot, slice thinly then julienne. Slice the beans thinly. Mix together the oil, lemon, salt, sugar and mustard. Spoon over the vegetables 15 minutes before serving. Arrange on plates dotted with labne and scattered with coriander and pinenuts.
This dish is best matched with
$ VIEW DEAL