Labneh with roast beetroot, preserved lemon & green romesco sauce - Good Food Middle East
Rustle up this veggie-friendly salad platter with a green chilli romesco. You can make the labneh a day or so ahead and keep it covered in the fridge
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.bbcgoodfoodme.com.
Ingredients
- 400g natural, full-fat Greek yogurt
- 4 large beetroots, skin on and cleaned
- 1½ tbsp olive oil, plus extra for drizzling
- 4 thyme sprigs, leaves picked
- 1 green pepper
- 1 green chilli
- 50g roasted pumpkin seeds
- 50g roasted hazelnuts
- ½ tsp coriander seeds, toasted
- ½ tsp cumin seeds, toasted
- 1 garlic clove
- ½ preserved lemon, flesh and pith removed
- 1 tsp honey
- 1 slice sourdough bread, cubed
- 150ml extra virgin olive oil, plus extra for drizzling
- ½ lemon, juice only
- small handful dill, chopped
- small handful coriander, chopped
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