Root Vegetable Slaw with Labneh or Greek Yoghurt
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This winter or early spring salad is a great dish before summer crops are around. It is incredibly fresh, ideal for starting a hearty meal. It is also excellent 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 altogether 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 Avi.
Serves 6
3 medium beets (1 lb / 450 g in total)
2 medium carrots (9 oz / 250 g in total)
½ celery root (10 oz / 300 g in total)
1 medium kohlrabi (9 oz / 250 g in total)
4 tbsp freshly squeezed lemon juice
4 tbsp olive oil
3 tbsp sherry vinegar
2 tsp super fine sugar
¾ cup / 25 g cilantro leaves, coarsely chopped
¾ cup / 25 g mint leaves, shredded
⅔ cup / 20 g flat-leaf parsley leaves, coarsely chopped
½ tbsp grated lemon zest
scant 1 cup / 200 g labneh or Greek Yoghurt
salt and freshly ground black pepper
Peel all the vegetables and slice them thinly, about 1/16 small hot chile, finely chopped.
Place the lemon juice, olive oil, vinegar, sugar, and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and the salt have dissolved. Remove from the heat.
Drain the vegetable strips and transfer them to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well, and leave to cool. Place in the fridge for at least 45 minutes.
When ready to serve, add the herbs, lemon zest, and 1 teaspoon of black pepper to the salad. Toss well, taste, and add more salt if needed. Pile onto serving plates and serve with some labneh or Greek Yoghurt on the side.
The above recipe has been taken from Ottolenghi Jerusalem by Yotam Ottolenghi & Sami Tamimi
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