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
Squash
Lentils
How it's done
Labneh
Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Squash
In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the squash, mix, spread on a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the upper half of an oven preheated to 220 °C.
Lentils
Cook the lentils in boiling water for approx. 20 mins. until soft. Drain the lentils, transfer to a bowl. Add the olives along with all the other ingredients up to and including the lime juice, mix, season with salt.
To serve
Spread the labneh on a platter. Top with the squash and lentils.
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