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 |
|---|
|
| 400 g Greek yoghurt |
| 1 tsp salt |
| Ingredients for the lentil salad |
|---|
| 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.
