What are the main ingredients in Labneh & Roast Beetroot Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Labneh & Roast Beetroot Salad?

Calories: 914, Carbs: 128 grams, Fat: grams, Protein: 45.1 grams, Sugar: 19.8 grams, Salt: 1267 grams

How do I prepare Labneh & Roast Beetroot Salad?

LIP-SMACKING SUMAC VEGGIES: Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). CRISPY LENTILS: Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes. STEAMIN’ QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. NUTS ABOUT WALNUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. A TASTE TRIUMPH!: Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice. RAMP UP THE TASTE: When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.

What should be prepared from my kitchen to make Labneh & Roast Beetroot Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Labneh & Roast Beetroot Salad

A mouthwatering Middle Eastern meal awaits, Chef! Oven roasted beetroot & carrots are coated in sumac spice, lentils are pan fried until golden, and quinoa is steamed until fluffy. This is all coated in a pomegranate dressing, then topped with labneh, a tangy & creamy Middle Eastern cheese. Finished with toasted walnuts and crunchy celery.

Labneh & Roast Beetroot Salad

with fresh parsley & walnuts

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot Chunks
Carrot
Celery Stalk
Celery Stalks
Dried Cranberries
Fresh Parsley
Labneh
Quinoa
Sumac Spice
Tinned Lentils
Walnuts
Willowcreek Pomegranate Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice.

Beetroot Chunks - 200g
Carrot - 120g
Sumac Spice - 5ml
Tinned Lentils - 120g
Quinoa - 75ml
Walnuts - 10g
Dried Cranberries - 10g
Willowcreek Pomegranate Dressing - 15ml
Labneh - 50ml
Celery Stalk - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice.

Beetroot Chunks - 400g
Carrot - 240g
Sumac Spice - 10ml
Tinned Lentils - 240g
Quinoa - 150ml
Walnuts - 20g
Dried Cranberries - 20g
Willowcreek Pomegranate Dressing - 30ml
Labneh - 100ml
Celery Stalk - 1
Fresh Parsley - 5g

Download the Recipe

Serves 3

LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice.

Beetroot Chunks - 600g
Carrot - 360g
Sumac Spice - 15ml
Tinned Lentils - 360g
Quinoa - 225ml
Walnuts - 30g
Dried Cranberries - 30g
Willowcreek Pomegranate Dressing - 45ml
Labneh - 150ml
Celery Stalks - 2
Fresh Parsley - 8g

Download the Recipe

Serves 4

LIP-SMACKING SUMAC VEGGIES
Preheat the oven to 200°C. Spread the beetroot & carrot pieces on a roasting tray. Coat in oil, ½ the sumac spice, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CRISPY LENTILS
Spread the drained lentils on a separate roasting tray, coat in oil, and season. Roast until golden and crispy, 12-15 minutes.
STEAMIN’ QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
NUTS ABOUT WALNUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RAMP UP THE TASTE
When the quinoa is cooked, toss through the chopped cranberries, the crispy lentils, the roasted beetroot & carrot, the pomegranate dressing, a drizzle of olive oil, and seasoning. In a bowl, loosen the labneh with a splash of water.
A TASTE TRIUMPH!
Bowl up the quinoa & roast veg. Top with the loosened labneh, the toasted walnuts, the sliced celery, the chopped parsley, and the remaining sumac spice.