Serves 4 as a starter or 6 as a shared platter
Prep time 20 mins
Ingredients
4 smoked beetroots
Labneh ( the yield from 500 g yoghurt) (make your own Labneh recipe)
1/3 cup shelled broad beans
2 tbsp. pecans (roughly chopped)
1 tsp. lemon zest
1½ tsp. fresh mint (roughly chopped)
½ tsp. pink peppercorns (coarsly ground)
4 tsp. rape seed oil
1 tsp. olive oil
Method
Preheat oven to 200°C
Mix pecans with olive oil, a grind of salt and a grind of pepper. Roast for 10 – 12 minutes.
Set aside to cool. Now assemble your salad and cut beets in 6-8 wedges (depending on size).
Shell broad beans from outer and inner skins. Roughly “spread” labneh on serving plate.
Arrange beets over and add broadbeans, pecans, mint, pink peppercorns. Scatter the lemon zest over everything and drizzle over the rape seed oil. Season and serve.
