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Labne with salt-roasted beetroot, pickled onions and peas

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.

By Rodney Dunn & Ali Currey-Voumard
  • Serves 4
  • 20 mins preparation
  • 2 hrs cooking plus draining
Labne with salt-roasted beetroot, pickled onions and peas
Labne with salt-roasted beetroot, pickled onions and peas

"Drained yoghurt, or labne, is at its best in spring when milk is at its most plentiful," says Rodney Dunn. "Dollop it on salads, make dressings or make it the base of a dish such as this."
Start this recipe a day ahead to drain the yoghurt.

Ingredients

  • 1 kg Greek yoghurt
  • 2 large beetroot, scrubbed (about 260gm each)
  • 500 gm coarse sea salt
  • 1 eggwhite
  • 300 gm peas, podded
  • 6 mixed baby beetroot, trimmed and thinly sliced on a mandolin (about 300gm)
  • Extra-virgin olive oil, for drizzling
  • Sourdough bread, to serve
Pickled onion
  • 2 Spanish onions, thinly shaved
  • 1 tbsp fine sea salt
  • 300 ml cider vinegar

Method

Main
  • 1
    For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.
  • 2
    Preheat oven to 180°C. Place large beetroot in a small roasting dish. Combine salt and eggwhite in a bowl, then add enough water to form a paste the consistency of wet cement (about 60ml). Cover beetroot completely with salt paste and roast until tender (2-2¼ hours). Cool, then remove crust, peel and cut into thin wedges.
  • 3
    For pickled onion, combine onion and salt in a bowl and leave for 1 hour. Rinse salt from
    onion, drain well, then cover with cider vinegar and leave to pickle for 1 hour. Pickled onion will keep refrigerated for up to a week.
  • 4
    Blanch peas until bright green in a saucepan of boiling salted water (1-2 minutes), then drain and refresh under cold running water.
  • 5
    Season drained yoghurt to taste. Divide among bowls, arrange salt-baked and sliced beetroot on top, then scatter with peas and pickled onion. Drizzle with olive oil and serve with sourdough bread.
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  • Author: Rodney Dunn & Ali Currey-Voumard