for 4 people

Labneh

400 g

plain vegan yoghurt substitute (soya)

Pasta and lentils

100 g	beluga lentils (beluga)
	salted water, boiling
200 g	orecchiette

Salad dressing

1 cube	vegetable bouillon
3 tbsp	red wine vinegar
2 tbsp	olive oil
1 tbsp	maple syrup
½ tbsp	harissa

Vegetables

1 tbsp	olive oil
2	red onions, cut into thin slices
1	garlic clove, squeezed
3	horn peppers, cut into strips approx. 2 cm wide
1 tin	chickpeas (approx. 420 g), rinsed, drained
½ tsp	salt

To serve

1 tsp	maple syrup
1 tsp	harissa
¼ tsp	salt
1 tbsp	sesame seeds, roasted

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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