Farm fresh in your fridge

Clover milk is so fresh you can almost believe that it’s delivered every morning straight from a cowshed in your backyard to your fridge.

When it comes to milk, there are various brands to choose from, but if you want fresh milk, then Clover stands out. Freshness is Clover’s priority. To ensure their milk’s fresh taste, every litre undergoes more than 80 quality tests and a unique three-step procedure, called Clover Triple Protect. How does this process work? Firstly, the milk is double purified. This gets rid of more bacteria than pasteurisation alone. Then it is deep cooling, which ensures that all nutrients are preserved. Finally, there’s no human contact when the milk is bottled in ultra clean packaging.

Clover’s milk only comes from the healthiest cows and includes a secret ingredient: love. Their milk is delivered with the greatest care from the cow to farm fresh in your fridge.

Clover has been supplying South Africans with milk for more than 120 years, so you know they are the experts in this field. Their milk isn’t just fresh, it’s Mooo Fresh.

SERVES 6

PREP + COOKING TIME: 1 HOUR, 15 MINUTES, PLUS

REFRIGERATION TIME

You will need to start this recipe 24 hours in advance.

• 1kg Greek-style yoghurt

• 500g baby beetroot, trimmed, small leaves reserved

• 500g golden baby beetroot, trimmed, small leaves reserved

• 2 tbsp olive oil

• 1 cup (200g) green lentils

• 120g baby spinach leaves

• 2 tbsp lemon juice

• ¼ cup (60ml) olive oil, extra

• 150g baby green beans, trimmed

• handful of fresh basil leaves

• handful of fresh flat-leaf parsley leaves

• handful of fresh chervil leaves

• handful of fresh chives, chopped

DRESSING

• 2 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tsp sugar

1. To make the labneh, line a large sieve with two layers of muslin or cheesecloth; place the sieve over a deep bowl or jug large enough to hold the sieve. Spoon the yoghurt into the sieve; gather the cloth and tie into a ball with kitchen string. Hang above the bowl. Refrigerate for 24 hours or until thick, gently squeezing occasionally to encourage the liquid to drain. Discard the liquid and transfer the labneh to a large bowl.

2. Preheat the oven to 180°C.

3. Trim the beetroot; reserve 100g of the nicest, smallest beetroot leaves. Wash the beetroot well. Place in a roasting pan; drizzle with oil. Cover the pan with tinfoil and roast for 45 minutes or until tender. Leave to stand for 10 minutes. When cool enough to handle, remove the skins (they should slip off easily; if not, use a small knife). Cut the beetroot in half or quarters.

4. Meanwhile, cook the lentils in a medium saucepan of boiling water, uncovered, for 12 minutes or until tender; drain. Rinse under cold water; drain well.

5. Blend or process the spinach, juice and extra oil until well combined; season to taste.

6. Pour boiling water over the beans in a large heatproof bowl; leave to stand for 1 minute. Drain. Refresh the beans in another bowl of iced water; drain well.

7. To make the dressing, place all the ingredients in a screw-top jar; shake well. Season tot taste.

8. Place the beetroot, lentils and beans in a bowl with the herbs, reserved beetroot leaves and half the dressing; toss to combine.

9. Spread the labneh on a platter; top with the spinach mixture and salad, and drizzle with the remaining dressing. ❖