Labneh is a soft cream cheese made from strained yogurt, that is popular in Middle Eastern cuisine. It is very easy to make and can be prepared ahead of time and stored in the fridge until ready to use.
FOR THE LABNEH...
The night before you make the salad prepare the labneh. Whisk a generous pinch of salt into 450g of either Greek Yoghurt or goats Yoghurt. Pour into a piece of muslin and tie the corners together with kitchen string and suspend over a bowl or a sink.
The next day unwrap the labneh and discard the liquid in the bowl. Use half for this recipe. To use the remaining labneh you could roll it into small balls and dip it in dukkah spice mix or eat it with sourdough and fresh herbs. The labneh should be stored in the fridge.
FOR THE BEETROOT...
Preheat the oven to 180oC / Gas mark 7. Lightly rinse the beetroot to remove dirt and pat them dry. Rub each beetroot in a little olive oil and place on a baking sheet.
Depending on the size of the beetroot roast for around an hour or until the beetroot is tender. Test by prodding with a fork, it should slide in easily. Set aside to cool and then peel. Cut into quarters.
FOR THE WALNUTS...
Add a knob of butter, turmeric and honey to a small frying pan. When the butter is melted add the walnuts and keep moving them over a moderate heat for 3-4 minutes. Add a pinch of sea salt and black pepper. Remove to a plate to cool.
Place the lambs lettuce on a serving plate along with the labneh. Add the beetroot and sprinkle over the walnuts. Finish by drizzling a little olive oil over the salad.
4 medium beetroots
40 g walnuts
1/2 tsp turmeric
1 tsp honey
sea salt and black pepper
a knob of butter
extra virgin olive oil to serve
FOR 150G OF LABNEH
450 g greek yoghurt or goat's yoghurt
a large pinch of salt