Grain and seed salad with labneh
serves
6
Grain and seed salad with labneh
Fresh watermelon and rich labneh pair perfectly together.
Ingredients (17)
- 1/2 cup (100g) brown rice
- 1/4 cup (50g) green (Puy) lentils
- 1/4 cup (50g) red or white quinoa
- 5 eschalots, shaved
- 2 tbs pine nuts
- 2 tbs sunflower seeds
- 2 tbs toasted pepitas
- 2 tbs baby capers, rinsed, drained
- 1/2 cup (75g) currants
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed coriander leaves
- 1/3 cup (80ml) sherry vinegar
- 1/3 cup (80ml) lemon olive oil
- 1kg watermelon, peeled, cut into thin wedges
- 500g Greek yoghurt
- 1 tbs toasted cumin seeds, roughly crushed
- 1 tbs honey
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make labneh, line a fine sieve with a large square of muslin. Set over a bowl and add yoghurt. Fold over cloth to cover and chill overnight to drain. The next day, transfer to a bowl, discarding liquid.
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2.Place brown rice and lentils in separate large saucepans of boiling salted water. Cook for 20-25 minutes or until tender, drain, rinse well and cool completely. Meanwhile, place quinoa in a small saucepan with 1 cup (250ml) water and bring to the boil. Simmer for 8-10 minutes or until tender. Drain and cool completely.
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3.Combine rice, lentils and quinoa in a large bowl. Add eschalot, seeds, pine nuts, capers, currants, herbs, vinegar and oil. Season and toss until well combined.
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4.Place chopped watermelon onto a large platter, scatter over grain mixture and crumble over labneh. Sprinkle over cumin and drizzle with honey.
Recipe Notes
Begin this recipe 1 day ahead.
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