- 6-8 baby beetroot
- 6-8 baby carrots
- 4tbsp olive oil
- 1tbsp ground sumac
- 1 garlic glove, crushed
- 500g puy lentils
- 1 fresh bay leaf
- 1 red onion, finely diced
- 2 tomatoes, diced
- 1 bunch mint, leaves picked and chopped
- 1 bunch flat-leaf parsley, leaves picked and chopped
- 300g rocket
- 150g labneh
For the balsamic dressing
- 4tbsp balsamic vinegar
- 6tbsp olive oil
- 1tbsp honey
For the labneh
- 1kg creamy Greek-style yoghurt
- 1tsp sea salt
- 6 sprigs thyme, leaves picked
- 4 garlic cloves, peeled and cut into quarters
- 2 red bird's eye chillies, halved lengthways, seeds intact
- 1tsp black peppercorns
To make the labneh, lay a piece of muslin in a medium-sized bowl. In a separate bowl, mix the yoghurt and salt, then tip into the muslin- lined bowl. Gather up the sides of the muslin and tie with string.
Put the muslin in a sieve over a bowl and place in the fridge. After 2 days, discard the liquid in the bowl. Unwrap the muslin and roll the soft, creamy cheese into walnut-sized balls.
Place the balls back in the bowl or a sterlilised jar. Add the thyme, garlic, chilli and peppercorns then cover with olive oil.
The labneh will keep in the fridge for up to 1 month.
To make the salad, preheat the oven to 180C/350F/Gas 4. Line a tray with baking paper.
Trim the leaves and stalks of the beetroot and carrots, leaving about 10cm of stalk still attached. Place on the baking tray, drizzle with the olive oil and sprinkle with the sumac and garlic. Season with sea salt and freshly ground black pepper and roast for 20 minutes, until the vegetables are cooked and caramelised.
Meanwhile, place the lentils, bay leaf and onion in a saucepan. Cover with cold water, then bring to the boil. Reduce the heat to a rapid simmer and cook for about 20 minutes, until tender, then drain.
Mix together the balsamic dressing ingredients, adding salt and pepper to taste. Place the lentil mixture in a separate bowl. Add the tomatoes, mint and half the parsley, then gently fold through half the dressing. Leave to marinate for an hour or so.
To serve, arrange the rocket on a large platter, then top with the lentils. Arrange the beetroot, carrots and labneh around. Drizzle with the leftover dressing and sprinkle with the remaining parsley.
Recipe credit: Recipes and Photographs taken from In the Kitchen by Simmone Logue, Photography by Ben Dearnley (Murdoch books, £17.99)