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Sesame labneh
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Total Time:
3 hours
Make ahead labneh recipe, skip boiling beetroot and buy pre-cooked for easy prep. Delicious!
Ingredients:
  • 250 g Greek yoghurt
  • 100 g tahini
  • 1 kg small raw beetroots
  • 40 g toasted pine nuts
  • a few sprigs of fresh flat-leaf parsley
  • 4 shallots (100g)
  • 30 g light muscovado sugar
  • 60 ml red wine vinegar
Instructions:
  • Wrap the Greek yogurt in a clean cloth, secure with string, and hang over a bowl for about 2 hours to strain. Prepare the pickled shallots by peeling and thinly slicing them into rings. Mix sugar, ½ teaspoon of sea salt, and vinegar in a bowl until dissolved. Add shallots and let sit for 45 minutes, stirring occasionally. Unwrap strained yogurt and transfer it to a clean bowl. Mix in tahini and 1 teaspoon of salt. Cover and refrigerate if making ahead. Clean and trim beetroots, then boil in salted water for 30-35 minutes until tender. Cool, peel, and chop into bite-sized pieces. When ready to serve, heat 2 tablespoons of oil in a frying pan, add beets, 1 teaspoon of salt, and black pepper. Pan-roast for 5-7 minutes until heated through and well-coated. To assemble, finely chop parsley, spread labneh on a plate, top with beets, pickled shallots, pine nuts, parsley, and serve.

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