Celebrating autumn with a seasonal beetroot, cavalo nero and labneh salad.
Recipe (for 2 as a main, for 4 as a side)
Ingredients
2 large beetroots
2 medium sized courgettes
1 small bunch of Cavalo Nero (black cabbage)
Olive oil
Butter
Turmeric
Salt
Pepper
Balsamic vinegar
Freshly chopped mint
Freshly chopped parsley
6 balls of Labneh (strained yoghurt often used in Middle Eastern cooking)
Pea shoots
Cook the beetroots in salted water, it will take a few hours. Peel them and cut into pieces. Drizzle balsamic vinegar over them.
Slice the courgettes, rub them with olive oil and salt. Pan fry the slices in a hot pan until they are cooked and roasted on both sides.
Remove the green leaves of Cavalo Nero from the woody stem and cut into pieces. Cook in a hot pan on high heat with butter, salt and a pinch of turmeric.
Mix everything together. Add the chopped herbs. Season the salad to taste with more balsamic vinegar, salt and pepper if necessary.
Slice the labneh to small pieces and put them on the top. You can also mix into the salad, but the beetroot will colour it red.
Put pea shoots on the top (optional).
Enjoy ✨
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