Warm salad with lentils, quinoa and labneh

Name: Warm salad with lentils, quinoa and labneh recipe
Yield: 6
Ingredients: 500g Greek yoghurt; 1 cup (200g) puy lentils; 1 cup (200g) white quinoa; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 4.00 tbs apple cider vinegar; 2 long green shallots, finely chopped; 200g baby spinach; 1/2 bunch mint, leaves picked, shredded, plus extra leaves to serve; 6 soft-boiled eggs, halved; 2 bunches baby (Dutch) carrots, trimmed; 2 tbs extra virgin olive oil; 1/2 tsp cumin seeds; 2 tbs maple syrup; 1/4 cup (40g) almonds, chopped; 1/2 cup (75g) white sesame seeds; 1 tbs maple syrup

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by Silvia Colloca

Cook and author

Aug 02, 2018

"This is the time of year when we indulge in longer meal preparation and enrich dishes with extra nutrients to boost our energy level and immune system. Legumes and vegetables take centre stage and it’s marvellous to create myriad dishes where they are showcased. Think pots of bubbling beans or chickpeas, and dark-as-night puy lentils, so small yet so flavoursome and nutritious" - Silvia Cocolla.

500g Greek yoghurt
1 cup (200g) puy lentils
1 cup (200g) white quinoa
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
2 tbs apple cider vinegar
2 long green shallots, finely chopped
200g baby spinach
1/2 bunch mint, leaves picked, shredded, plus extra leaves to serve
6 soft-boiled eggs, halved

Pickled roasted carrots

2 bunches baby (Dutch) carrots, trimmed
2 tbs extra virgin olive oil
1/2 tsp cumin seeds
2 tbs maple syrup
2 tbs apple cider vinegar

Candied almonds and sesame

1/4 cup (40g) almonds, chopped
1/2 cup (75g) white sesame seeds
1/2 tsp cumin seeds
1 tbs maple syrup

Method

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. Preheat oven to 200°C and line 2 baking trays with baking paper.
2.

To prepare grains, place lentils and 1 1/2 cups (375ml) water in a saucepan and bring to the boil. Reduce heat to low and simmer for 15 minutes or until tender. Drain, then rinse under cold water. Cook quinoa according to packet instructions and drain. Set aside for 10 minutes, then stir. Combine quinoa and lentils in a bowl. Stir through oil, vinegar, shallot, spinach and half shredded mint. Toss to combine.
3.

For pickled roasted carrots, place carrots on a prepared tray, add oil and cumin, and toss to coat. Roast for 20 minutes, then drizzle over maple and vinegar, and roast for a further 15 minutes or until tender. Cool, then toss with remaining shredded mint.
4.

For candied almonds and sesame, combine all ingredients and 1 tsp salt flakes in a bowl, spread over remaining prepared tray, and roast for 6-8 minutes or until golden.
5.

Transfer labneh to a serving bowl and scatter with crumbled candied almonds and sesame. Drizzle with extra oil. Place carrot mixture and lentil mixture on separate serving platters. Scatter with extra mint and serve with boiled eggs.