Your Home and Garden – September 2019

LENTIL,BEETROOT
& LABNEH SALAD
SERVES 6

INGREDIENTS
1kgGreek-styleyoghurt
500gbabybeetroots
500ggolden baby beetroots
Oliveoil
1 cupFrench-stylegreen(orPuy) lentils
120gbabyspinachleaves
2 Tbsplemonjuice
150gbabygreenbeans,trimmed
½cuplooselypackedbabybasilleaves
½cuplooselypackedflat-leafparsleyleaves
½cuplooselypackedchervil leaves
½cupchopped chives
DRESSING
2 Tbspoliveoil
2 Tbspredwine vinegar
1 tsp sugar

1 You’llneedtostartthisrecipe 24 hours
ahead.Tomakethelabneh,linea largesieve
with2 layersofmuslinorcheesecloth;place
sieveovera deepbowlorjug.Spoonyoghurt
intosieve,gatherclothandtieina ball.Place
infridgefor 24 hoursoruntilthick,squeezing
occasionallytoencouragetheliquidtodrain.
Discard liquid. Transfer labneh to a large bowl.

2 Preheat oven to 180°C.

3 Trimbeetroot;reserve100gofthenicest,
smallestleaves.Washbeetrootwell.Placein
a roastingpan;drizzlewith2 Tbspoliveoil.
Coverwithfoilandroastfor 45 minutesor
untiltender.Standfor 10 minutes.Whencool
enoughtohandle,removeskins(theyshould
slipoff;if not,usea smallknife).Halve or
quarter beetroot lengthwise.

4 Meanwhile,cooklentilsina medium
saucepanofboilingwater,uncovered,for
12 minutesoruntiltender; drain. Rinse under
cold water; drain well.

5 Blendorprocessspinach,juiceand¼cup
olive oil until well combined; season to taste.

6 Pourboilingwateroverbeansina large
heatproofbowl;standfor1 minute.Drain.
Refresh beans in cold water; drain well.

7 Tomakedressing,placeingredientsina
screw-top jar, shake well and season.

8 Placebeetroot,lentilsandbeansina large
bowlwithherbs,reservedbeetrootleaves and
half the dressing; toss to combine.

9 Spreadlabnehona platter;topwiththe
spinachmixtureandsalad.Drizzle with
remaining dressing and serve.

SMOKYEGGPLANT SALAD

WITHTAHINI

SERVES 8

INGREDIENTS

1 smallredonion,halved then sliced very thinly

2 Tbsplemonjuice

5 mediumeggplants

1 ½Tbsptahini

2 clovesgarlic,crushed

1 cupGreek-styleyoghurt

2 Tbspextravirginoliveoil

1 cuplooselypackedmint leaves, torn

1 tsp ground sumac

1 Combineslicedonionand half the lemon

juice in a small bowl.

2 Preheat a barbecue (or grill plate) over

highheat.Prickeggplantsallover

witha fork.Cookeggplantsonthe

heatedbarbecueorgrillplate,turning

occasionally,for 30 minutesoruntilskins

arecharredandfleshis verytender.Place

eggplantsina largesieveover a bowl and

leave to drain and cool.

3 Meanwhile,combinetahini,garlic,

yoghurtandremaininglemonjuice in a

small bowl. Season to taste.

4 Removeanddiscardskinfromeggplants;

using2 forks,pullapartthefleshinto

pieces.Spooneggplantontoa largeplatter;

season well, then drizzle with oil.

5 Servetoppedwithonionmixture,mint

and yoghurt sauce. Sprinkle with sumac.

SMOKY

EGGPLANT

SALADWITH

TAHINI

yhg| 149

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