TODAY’S RECIPE: Labneh with roast beetroots, preserved lemon & green romesco sauce

LABNEH is a Turkish style of yoghurt that’s tangy, rich and creamy. Serves: 4.

Ingredients

400g Greek yoghurt 4 beetroot 1½ tbsp olive oil 4 thyme sprigs FOR GREEN CHILLI ROMESCO 1 green pepper 1 green chilli 50g roasted pumpkin seeds 50g roasted hazelnuts ½ tsp coriander seeds, toasted ½ tsp cumin seeds, toasted 1 garlic clove ½ preserved lemon 1 tsp honey 1 slice sourdough bread, cubed 150ml olive oil, plus a little extra Juice of ½ lemon Handful dill, chopped Handful coriander, chopped

Method

1 To make labneh, mix yoghurt with pinch of salt. Line a sieve with muslin or kitchen paper and put over a bowl. Spoon in yoghurt, cover and put in fridge to strain for four hours.

2 Heat oven to 200c/180c fan/gas 6. Toss beetroot in olive oil, salt, pepper and thyme. Wrap loosely in tin foil, then roast for an hour. Cool, peel off skins, slice into wedges and dress with olive oil.

3 Toss green pepper and chilli with little oil on baking tray and grill until blackened all over. Once cool, discard outer skin and seeds.

4 Put pumpkin and spice seeds and most of the nuts in food processor with garlic and preserved lemon (flesh and pith removed) and blitz. Add green pepper, chilli and 1 tsp salt and blitz. Add honey, sourdough and olive oil and whizz, gradually adding 100ml to 150ml water. Add lemon juice to taste.

5 Smooth labneh on each plate, top with beets, spoon over sauce, scatter over remaining hazelnuts and herbs and drizzle with oil.