Herbed broccoli and cauliflower salad with labneh
Vibrant and delicious, this mixed brassica salad pairs the crunch of blanched cauliflower and broccoli with the creamy labneh and earthy flavours of pickled beet.If you would like to try making your own labneh and/or pickling your own beets, try the recipes under 'Additional Information'.
lets get
cooking
- 400g Labneh
- 250g cauliflower, cut into florets
- 200g broccoli, cut into florets
- 1 cup freekeh
- 5 cups water
- 2 small beetroot, sliced and pickled
- 5 small radish, thinly sliced
- 50g baby spinach, sliced
- 1/2 cup parsley, mint and fennel
- Salt and pepper
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic Vinegar/reduction
Boil cauliflower and broccoli
Place cauliflower in a pot of lightly salted water and bring to the boil.
Remove from hot water and immerse in iced water.
Place broccoli in a pot of lightly salted boiling water and remove after 10 seconds. Drain and place with cauliflower.
Once the cauliflower and broccoli is cold, drain.
Freekah preparation
Place freekeh and 5 cups of water in a pot and bring to the boil.
Reduce to a gentle simmer for 20 minutes or until cooked.
Drain and set aside.
Combining the elements
Heat 2 tablespoons oil in a pan and add the cauliflower and broccoli, cooking until lightly coloured and place in a bowl.
Heat 2 tablespoons oil in a pan and add freekeh and cook until lightly toasted.
Add baby spinach, stirring until lightly wilted then add to bowl with cauliflower and broccoli. Gently fold.
To assemble
Drain beetroot and place half the beetroot and half the sliced radish over a serving dish or plate.
Place half cauliflower/broccoli mixture over the top of the beetroot and radish.
Top with remaining radish and beetroot.
Layer remaining cauliflower/broccoli mixture on top.
Pipe labneh over and around the salad.
Sprinkle with salt flakes, parsley, mint and fennel.
To finish, drizzle with basamic vinegar/reduction.
To make Labneh Store bought labneh is also suitable but if you wish to make your own, here is the recipe. You'll need 400 g of natural yoghurt. Season the yoghurt with a pinch of salt and place into a strainer lined with an muslin cloth or new chux cloth. Place in refrigerator and leave to drain overnight. The next day, drain off liquid and place labneh in a disposable piping bag. This should be kept in refrigerator until ready to use.To pickle the beetrootPre-purchased pickled beetroot is also acceptable, but here's the recipe if you want to try pickling your own. Place 2 small beetroots, thinly sliced, in a bowl. Bring 1 cup apple cider vinegar, 1/2 cup water, 1/2 tablespoon salt, and 1/2 tablespoon sugar to the boil and pour over the beetroot. Cover with cling film and set aside for at least 15 minutes (more if you wish) then drain.
