Superfood salad with sweet potato, beetroot and labne
We may be a little late to the party with this recipe, but this week celebrates Meat Free Week (1-8 August 2016) in support of Bowel Cancer Australia. Meat Free Week encourages you to think about how much meat you eat and the impact eating too much has on your health, the environment and animals. Whether or not you’ve taken part, this superfood salad from chef Brad Sloane is definitely one to add to your vegetarian repertoire.
500g natural Greek style yogurt
2 tsp honey
1/2 tspn dried oregano
1 medium sized sweet potato, peeled and cut into finger sized lengths
1 glove garlic, peeled and sliced
1 sprig rosemary
1 bunch broccolini
100 grams sprouted legume
100 grams walnuts
1 large beetroot
50 grams baby spinach, washed
Juice of 2 lemons
150 ml extra virgin olive oil
1 tsp Dijon mustard
- Preheat oven to 180 degrees celsius.
- Hang yogurt overnight with a pinch of pink salt, 1 tsp. honey and the oregano in a muslin cloth or chux to create the Labna.
- Blanch broccolini in a medium pot of water for 90 second. Drain and refresh in ice water.
- Place beetroot into a saucepan of cool water and bring to the boil, simmer until tender, drain the water and allow to cool slightly. Peel whilst still warm and slice into chunks.
- Roast walnuts in oven for six minutes and set aside.
- Mix sweet potato, garlic, rosemary and a pinch of salt in a bowl with a splash of extra virgin olive oil. Place on a roasting tray and place into the oven until golden and cooked through. Place to the side to cool.
- Blend lemon juice, extra virgin olive oil ,1 tsp. honey and Dijon mustard together until emulsified.
- Barbecue broccolini until slightly charred and remove. (If you don’t have a barbecue you can use a fry pan or laternatively blanch it for longer in the step 3).
- Combine all ingredients together with a pinch of pink salt, layer on plate top with a generous dollep of labna and finish with finely chopped chives.
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