Lab­neh with roast beet­roots, pre­served lemon & green romesco sauce

BBC Good Food - - Inside -

In War­saw re­cently, I ate an incredible dish of roasted beets with hazel­nut but­ter, and I’ve used that as a start­ing point for this veg­gie-friendly salad plat­ter with a sort of fresh, green romesco. You can make the lab­neh a day or so ahead and keep it cov­ered in the fridge.

SERVES 4 PREP 35 mins COOK 1 hr 15 mins, plus 4 hrs strain­ing EASY V 400g nat­u­ral, full-fat Greek yo­gurt 4 large beet­roots, skin on and cleaned (I like to mix types) 1½ tbsp olive oil, plus ex­tra to driz­zle and sea­son

4 thyme sprigs, leaves picked For the green chilli romesco 1 green pep­per

1 green chilli

50g roasted pump­kin seeds 50g roasted hazel­nuts (re­serve a few to serve)

½ tsp co­rian­der seeds, toasted ½ tsp cumin seeds, toasted 1 gar­lic clove

½ pre­served lemon, flesh and pith re­moved

1 tsp honey

1 slice sour­dough bread, cubed 150ml ex­tra virgin olive oil, plus ex­tra to driz­zle

½ lemon, juice only

small hand­ful dill, chopped small hand­ful co­rian­der, chopped

1 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, 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.

2 Mean­while, heat the oven to 200C/180C fan/gas 6. Toss the beet­roots in the olive oil with salt, pep­per and half the thyme leaves. Wrap each beet loosely in tin foil, then place in a roast­ing tray. 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.

3 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.

4 To make the sauce, put the seeds, nuts and spices 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, sour­dough 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. 5 Smooth a spoon­ful of lab­neh on each plate and top with the dressed beets. Spoon over the sauce then scat­ter over the hazel­nuts and herbs and driz­zle over some more oil.

GOOD TO KNOW fo­late • fi­bre • vit c • iron • 1 of 5-a-day PER SERV­ING 757 kcals • fat 66g • sat­u­rates 14g • carbs 23g • su­gars 14g • fi­bre 6g • pro­tein 15g • salt 0.5g

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