Courgette Salad with Vegan Labneh Recipe
Joey O'Hare served a summery courgette salad with a creamy vegan labneh recipe, radish top sauce and broad beans in a minty, bright dish that is full of flavours fit for a sunny day.
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.greatbritishchefs.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving platter
- Spoon
- Measuring spoon
- Measuring cup
- Colander
- Whisk
Ingredients
- 125g of cashew nuts, soaked for 3 hours in cold water
- 1 tsp nutritional yeast
- 1 large lemon, juiced (or 1 1/2 smaller lemons)
- 115ml of water
- 1 pinch of sea salt
- 1 handful of radish leaves, fresh
- 1 tbsp of white wine vinegar
- 6 tbsp of olive oil
- 2 courgettes
- 8 radishes
- 16 broad bean pods
- 1 handful of fresh mint
- 2 tbsp of olive oil
- 1/2 lemon, juice only
- radish leaves, to garnish (choose the smaller ones)
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