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Leon's Beetroot Labneh Dukkah Salad
Lightly salted labneh adds a creamy subtle richness to this dish and complements the beetroot so much that it blushes pink.
Prep Time
10
minutes
mins
marinating time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
American, Middle Eastern
Servings:
2
Calories:
213
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Ingredients
Serves 1
7
0z
(200g) beetroot
, roasted and cut into chunks
3 ½
oz
(100g) cooked Puy lentils
4
tablespoons
marinated red onions
see below
2
tablespoons
olive oil
1
tablespoon
balsamic vinegar
a small bunch of watercress
2
radishes
sliced (optional)
1 ¾
oz
(50g) labneh
1
tablespoon
chopped fresh mint
2
teaspoons
dukkah
salt and freshly ground black pepper
For the Marinated Red Onions
2
red onions
finely sliced or chopped
2
teaspoons
soft brown sugar
1
tablespoon
good red wine or
balsamic vinegar
a good pinch of salt
Instructions
For the marinated red onions
Toss the onions in the sugar, vinegar and salt.
Cover and leave to marinate at room temperature for anything from 20 minutes to a few hours.
For the beetroot, labneh and dukkah salad
Mix the beetroot chunks with the lentils and red onions. Stir through the olive oil and balsamic, and season well.
Arrange the watercress on a plate and top with the beetroot. Finish with the radish, labneh, mint and dukkah.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
21
mg
|
Potassium:
196
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin C:
9
mg
|
Calcium:
53
mg
|
Iron:
1
mg