Here’s an exciting salad recipe from tashas’ menu. The Labne Lentil Salad is one of the restaurants beautiful offers, which you can try tossing on your own this Ramadan.
Preparation
Ingredients for labne |
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|
400 g Greek yoghurt |
1 tsp salt |
Ingredients for the lentil salad |
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800 g brown lentils, cooked or use 2 tins |
4 medium tomatoes, diced |
6 cherry tomatoes, sliced |
2 handfuls mint leaves, chopped |
2 red onions, chopped |
60 ml olive oil |
40 ml balsamic vinegar |
salt and pepper |
16 pickled beetroot, sliced |
20 asparagus spears, blanched |
30 ml lemon juice |
handful micro greens |
Method
1. Make the labne the day before you want to use it.
Labne is made by straining yoghurt in a muslin cloth. Use a plain white cloth – stripes and prints colour the cheese. Line a colander with the cloth, put the yogurt in the middle, fold the corners together and tie it to the middle of a wooden spoon. Let it hang from the spoon over a deep bowl for at least 24 hours. The longer you hang it, the thicker it gets. Don’t use fat-free or low-fat yogurt, the water content is too high. The salt gives the labne a more cheese-like flavour.
2. To make the lentil salad, combine the freshly cooked or tinned lentils, tomatoes, mint and onion in a bowl.
3. Stir in the olive oil and balsamic vinegar, season with salt and pepper.
4. Divide the salad into four serving bowls.
5. Place a dollop of labne on top of each portion and top with the beetroot, asparagus and lemon juice.
6. Garnish with micro greens.