Recipe - Sticky Roasted Roots, Homemade Labneh & Preserved Lemon Salad

Sticky roasted roots pair fabulously with creamy labneh, which is suprisingly simple to make at home. Preserved lemons add a wonderful salty, sour hit to balance the whole dish. Enjoy as a lunch or dinner with some good quality bread to dip into the labneh and dressing.

Serves 4 people

Ingredients

• 400g plain yoghurt (for labneh)

For the glazed roots

• 400g seasonal roots (carrots, parsnips, beetroot, radishes), trimmed and peeled (halved lengthwise, if large)

• 1 tbsp extra virgin olive oil

• A pinch of salt

• 1 tsp honey

• ½ tsp ground black pepper

• 1 tsp fresh or dried thyme

• 2 tsp spices (coriander and cumin seeds work well)

For the preserved lemon dressing

• 1 preserved lemon

• 1 tbsp red wine vinegar

• 1 handful of fresh soft herbs, lightly chopped (parsley, dill and coriander work well)

• 50ml extra virgin olive oil

Method

1. To make the labneh, mix the yogurt with a pinch of salt. Line a sieve with muslin coth and rest over a deep bowl. Spoon in the yogurt, then cover and put in the fridge to strain for about 4 hours until thickened.

2. Meanwhile, heat the oven to 180C. Toss the roots in the olive oil with salt, pepper, honey, thyme and spices. Roast for 1 hr, or until tender. Remove from the oven and allow to cool. Peel off the tough skins of the beetroot, then slice the vegetables into wedges.

3. To make the dressing, blitz all the ingredients in a food processor until smooth.

4. To serve, smooth a spoonful of labneh on each plate and top with the dressed beets. Spoon over the sauce, then scatter over the fresh herbs and finish each plate with a final drizzle of olive oil.

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