Harriet’s ( @harriet.olive ) Recipe For A Salad Of Roast V

harriets harrietolive recipe for a salad of roast v display image  d1fc9917

Harriet’s ( @harriet.olive ) recipe for a Salad of Roast Vegetables with Barley and Coconut Labneh is a sprightly start to the week. Give it a go!🥥

INGREDIENTS
Labneh

250g Coco Tribe Natural Yoghurt
½ tsp salt
1 tbsp sesame seeds
1 tsp chilli flakes
1 tbsp Za’atar

Salad
1 bunch Dutch carrots
1 bunch beetroot
200g Kent pumpkin (or the most orange looking pumpkin available)
Olive oil
Salt
Pepper
1 tbsp ground cumin
1 cup barley
½ cup pepitas
½ cup parsley
½ cup mint

Dressing
2 tbsp tahini
2 tbsp olive oil
1 tbsp Coco Tribe Natural Yoghurt
1 tbsp apple cider vinegar
Juice of quarter of a lemon
1 garlic clove
½ tsp salt

METHOD
Start the labneh the night before you’re serving the salad. Mix ½ tsp of salt with 250g of Coco Tribe Natural Yoghurt. Transfer it to the middle of a piece of muslin. Tie the four corners of the cloth and let the yoghurt hang over a bowl for 8-12 hours in a sieve, or until the liquid releases and a thick consistency remains.

When you’re ready to make the salad, preheat your oven to 200C degrees. Cut vegetables into bite-sized pieces and place on tray. Drizzle with olive oil and give them a sprinkle with ground cumin, salt and pepper. Place in oven to roast for 30 minutes, or until soft and caramelised.

Meanwhile, wash barley and cook according to instructions making sure it still has a slight bite to it to give the salad a nice texture. Once cooked, drain and set aside in a bowl.

Mix the dressing ingredients together in a small bowl. The tahini may thicken as you add the lemon juice and vinegar so add a splash of warm water if need be and whisk to get it back to a thinner consistency.

Once the vegetables are cooked, add them to the bowl with the cooked barley. Add in pepitas and the torn parsley and mint leaves. Drizzle in the dressing and give it a good mix to coat the grains and vegetables.
In a small bowl, combine the dry labneh ingredients. Remove labneh from fridge and using two spoons, create balls of labneh to roll in the spice mix, ensuring the ball is covered.
When ready to serve, place salad in large serving bowl and top with balls of coconut labneh. Drizzle with olive oil and remaining dressing and a few more herbs 🤍☀️

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