Salt-baked root vegetables with labneh recipe | delicious. magazine

Name: Salt-baked root vegetables with labneh recipe | delicious. magazine
Ingredients: 550g strong white bread flour, plus extra to dust; 175g fine sea salt, plus ½ tsp; 3 free-range egg whites; 1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters); Flatbreads to serve; For the labneh:; 500g thick full-fat greek yogurt (we used Total); 1 tsp lemon juice for the za’atar pesto; 50g shelled pistachios; Small pack fresh coriander; A few fresh mint sprigs, leaves picked; 1 tbsp lemon juice; 100ml extra-virgin olive oil; 1 tbsp za’atar spice blend

www.deliciousmagazine.co.uk

These salt-baked root vegetables have a beautifully soft texture. The labneh is topped with a za'atar pesto too, for a kick of fresh flavour

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

Share this recipe:

Ingredients

550g strong white bread flour, plus extra to dust
175g fine sea salt, plus ½ tsp
3 free-range egg whites
1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters)
Flatbreads to serve
For the labneh:
500g thick full-fat greek yogurt (we used Total)
1 tsp lemon juice for the za’atar pesto
50g shelled pistachios
Small pack fresh coriander
A few fresh mint sprigs, leaves picked
1 tbsp lemon juice
100ml extra-virgin olive oil
1 tbsp za’atar spice blend