Photo by: Jonathan Lovekin

Root vegetable slaw with labneh

Print Recipe

3 medium beetroot (450g in total)
2 medium carrots (250g in total)
1/2 a celeriac (300g in total)
1 medium kohlrabi (250g in total)
4 tbsp lemon juice
4 tbsp olive oil
3 tbsp sherry vinegar
2 tsp caster sugar
25g coriander leaves, roughly chopped
25g mint leaves, shredded
20g flat-leaf parsley leaves, roughly chopped
1/2 tbsp grated lemon zest
200g Labneh (see page 302) or shop-bought
salt and coarsely ground black pepper

We make this salad in the winter or early spring, before any of the summer crops are around. It is incredibly fresh, ideal for starting a hearty meal. It is also great served alongside grilled oily fish. The labneh can be substituted with Greek yoghurt, well seasoned with some olive oil, crushed garlic and salt and pepper. It can also be left out all together, if you prefer to keep it light and simple. This recipe was inspired by a dish from Manta Ray, a great restaurant on the beach in Tel Aviv.

Serves 6

(p 49, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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Perfect with

  1. Valdespino sherry vinegar

    A few drops goes a long way with this rich and distinctive spanish vinegar

    Valdespino sherry vinegar
    £8.50

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