Sesame labneh topped with roasted beetroot, pickled shallots and pine nuts

Difficulty

Medium

Time

138 min

Author

Braun

Ingredients

Servings

4

For the labneh

  • 250 g Greek yoghurt

  • 120 g tahini

  • 700 g cooked beetroot

  • 2 tbsp olive oil

  • 40 g pine nuts, toasted

  • 5 g parsley, finely chopped

For the pickled shallots

  • 4 shallots, peeled, halved lengthways

  • 60 g red wine vinegar

  • 30 g light brown sugar

  • 1 tsp salt

Utensils

JB 7568

Instructions

Step 1

To prepare the labneh, strain Greek yoghurt by wrapping it in a cheesecloth, securing it with string, and hanging it over a bowl for approximately 2 hours.

Step 2

Fit PowerBlend 7 Kitchen system with the food processor bowl and slicing disc.

Step 3

Set machine to speed 1, add the shallots into the feed tube to slice.

Step 4

Transfer the sliced shallots to a medium bowl, add red wine vinegar, light brown sugar and salt, stir thoroughly to combine. Set aside and stir occasionally.

Step 5

Clean the food processor bowl and fit the knife blade to it.

Step 6

Add the strained Greek yoghurt, tahini and salt into the food processor bowl, select speed 1 and blend for 30 seconds until all the ingredients are combined.

Step 7

Transfer the sesame labneh to a medium bowl, cover and refrigerate until required.

Step 8

Heat olive oil in a frying pan, placed over medium high heat.

Step 9

Chop the cooked beetroot into wedges, add into the hot frying pan, season and cook for 8 minutes, turning occasionally.

Step 10

To serve, spread the labneh onto a serving plate, top with the cooked beetroot, pickled shallots, toasted pine nuts and chopped parsley.

Tip: Plate up this dish at the very last minute, otherwise the beetroot will bleed and stain the labneh.