Rainbow Carrot and Beetroot Carpaccio with Labneh
If you grow your own veg, you’ll reap the benefits in this deliciously fresh raw salad. Earthy beetroot and sweet carrots pair so well with savoury labneh – a strained yogurt popular in Lebanese cuisine. You’ll need to start making the labneh the day before you serve this, or use creamy goat’s cheese or ricotta instead.
Hands-on time 30min, plus overnight chilling. Serves 4
for the labneh ◆ 400g tub full-fat goat’s
milk yogurt ◆ 1tsp lemon juice for the carpaccio ◆ 3tbsp olive oil, plus extra
to drizzle ◆ 3tbsp white wine vinegar ◆ 2tsp caster sugar ◆ 1 banana shallot, finely sliced ◆ Zest of ½ lemon ◆ 4 mixed beetroot, peeled (we used candied and golden) ◆ 200g (7oz) heritage carrots,
trimmed ◆ ½tbsp za’atar (a Middle
Eastern spice blend) ◆ Small bunch mint, leaves
only, finely chopped
◆ 50g (2oz) pistachios, toasted and roughly chopped
1 To make the labneh, mix the yogurt with lemon juice and ½tsp sea salt. Line a sieve with a few layers of cheesecloth or muslin and set over a bowl. Spoon the yogurt mix into the cheesecloth, fold over the edges to cover, and place in the fridge for 12hr, or overnight. The labneh will become thicker the longer you strain it (you can leave it up to 36hr before straining). It can then be stored and chilled in an airtight container for a few days. 2 For the dressing, in a large bowl whisk together the olive oil, vinegar, sugar, shallot, lemon zest and ½tsp salt. Next, finely slice the beetroot and carrots as thinly
as possible – use a mandolin if you have one. Add to the bowl, toss in the dressing to coat, and set aside for an hour. 3 When ready to serve, spoon the labneh on to a large platter, and spread into an even layer. Drizzle over a little olive oil, then scatter with the za’atar and a pinch of sea salt flakes. 4 Add half of the chopped mint to the vegetables, then strain and toss well. Arrange the vegetables over the labneh and sprinkle with the pistachios and remaining mint. Serve straight away. PER SERVING 309cals, 9g protein, 19g fat (5g saturates), 22g carbs (20g total sugars), 7g fibre GH TIP Serve this with toasted flatbreads for a Middle Eastern inspired starter or light lunch.