Roast beetroot, pak choi, labneh and cumin

Roast beetroot, pak choi, labneh and cumin

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

I love eating beetroot with cumin and yogurt, so created this recipe to combine those flavours in a salad. This is fabulous as part of a meze, or served simply with a green salad. It’s really easy to make your own labneh: place 500 g thick full-fat live natural yogurt in a piece of muslin or a tea towel. Tie a knot to seal the cloth and suspend in a sieve over a bowl, or hang from the kitchen tap, for four or five hours, or overnight, to let the whey drain away. This will yield a generous 200 g; enough for the recipe below.

Ingredients

Quantity Ingredient
1 quantity Roast beetroot with garlic
2 pak choi, trimmed and cut into rough pieces
glug light olive oil
1 garlic clove, sliced
1 unwaxed lemon, finely zested and juiced
200g labneh
or 200g thick full-fat live natural yogurt
extra virgin olive oil, to taste
1-2 pinches cumin seeds, toasted and crushed, or to taste, plus more to serve
1 tablespoon toasted sesame seeds

Method

  1. Sear the pak choi or beet tops in the light olive oil in a wok or frying pan for just a minute, then add the garlic, a squeeze of lemon juice and a little seasoning. Remove from the heat.
  2. Season the labneh or yogurt with another squeeze of lemon, 1 teaspoon of the lemon zest, the extra virgin oil, cumin and salt and pepper, adjusting the levels of lemon juice, oil and cumin to taste.
  3. Combine the roast beetroot and pak choi or beet tops, add the remaining lemon zest and adjust the seasoning. Spoon on to a platter. Place spoonfuls of the labneh or yogurt among the veg and sprinkle the sesame seeds and more cumin seeds over the top.

Storage

  • The salad is best served fresh, but will keep for three days in a sealed container in the fridge. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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