Spring Salad with Mint Labneh
Ingredients
MINT LABNEH
1 teaspoon salt
400g plain unsweetened yoghurt
handful fresh mint leaves, chopped
SALAD
20 asparagus spears
2 small courgettes, sliced lengthwise
12 baby leeks
12-15 snow peas
20 baby carrots, peeled, with tops on
12 baby potatoes, sliced in half
2 tablespoons extra virgin olive oil to serve
sprigs young mint
1 teaspoon ground sumac
salt and freshly ground black pepper
TO SERVE
Extra virgin olive oil
Warmed flatbread
Description
A refreshing Middle Eastern-inspired salad that uses the first of the spring vegetables and can be served as a lunch dish or a starter. Serve with mint labneh (note that you need to start this the day before) or make a simple dressing of lemon juice and extra virgin olive oil.
Method
Mix the salt and yoghurt, and then drain through a sieve lined with scrupulously clean muslin so all excess liquid drips away. Next day, put the drained yoghurt, which will have the texture of creamy cheese, in a bowl and beat until soft and smooth. Add the chopped mint, taste for saltiness and adjust if necessary. Place in a serving dish.
Prepare the vegetables by trimming and slicing into evenly sized strips. Cook the asparagus, courgettes, leeks and snow peas separately for one to two minutes in salted boiling water and then refresh under cold water. Simmer the carrots and potatoes in salted water until tender.
To serve, pile vegetables on a platter and sprinkle with the olive oil. Scatter the sprigs of mint and the sumac over the top with a little extra salt and pepper.
Drizzle labneh with extra virgin olive oil and hand around separately with flatbread. (Alternatively, drizzle olive oil and scatter some sumac over the flatbread, and heat gently in the oven.)
Categories
Vegetarian
Side Dishes
Snacks/Tapas
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