for 4 person

Labneh

500 g	plain yoghurt
1 tsp	salt

Beetroot

1 kg	raw beetroot, cut into wedges
2 tbsp	olive oil
½ bunch	sage, finely chopped
1 tsp	salt
a little	pepper

Salad

1 tbsp	olive oil
2 tbsp	pumpkin seeds
½ bunch	sage
4	blood oranges, peeled, sliced
2 tbsp	white wine vinegar
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

How it's done

Labneh

Combine the yoghurt and salt, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 8 hrs. or overnight.

Beetroot

Mix the beetroot, oil and sage in a bowl, season, spread on a baking tray lined with baking paper.

To roast

Roast for approx. 45 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly.

Salad

Heat the oil in a frying pan. Reduce the heat, fry the pumpkin seeds and sage leaves for approx. 5 mins. until crispy. Spread the labneh on a plate, arrange the beetroot and oranges on top. Whisk the vinegar and oil, season, drizzle over the salad. Top with the pumpkin seeds and sage.

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