Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Pasta and lentils
Salad dressing
Vegetables
To serve
How it's done
Labneh
Pour the yoghurt substitute into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 24 hrs.
Pasta and lentils
Simmer the lentils in boiling water for approx. 5 mins. Add the pasta, cook for approx. 10 mins. until al dente. Drain the pasta and lentils, retain approx. 100 ml of the cooking water and pour into a bowl.
Salad dressing
Dissolve the stock cube in the bowl containing the hot cooking water. Add the vinegar, oil, maple syrup and harissa, stir. Add the pasta and lentils, mix.
Vegetables
Heat the oil in a pan. Add the onions and garlic, sauté for approx. 3 mins. Add the peppers and cook for approx. 5 mins. Add the chickpeas and vegetables to the pasta and lentils, mix, season with salt.
To serve
In a bowl, mix the maple syrup, harissa and salt with the labneh, then spread on a platter. Arrange the salad on top, sprinkle with the sesame seeds.
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