Raw beetroot salad, labne and coriander

Babiche Martens

Ingredients

½ tsp	Salt
½ tsp	Caster sugar
1 handful	Coriander, to garnish
3	Beetroot (Main)
150 ml	Olive oil
12	Green beans
1 cup	Plain unsweetened yoghurt (Main)
½ tsp	Wholegrain mustard
50 ml	Lemon juice
1 handful	Pine nuts, toasted, to garnish

Directions

1. Line a sieve with enough muslin to hang over the sides. Pour in the yoghurt then gather up the muslin and tie. Leave sitting in the sieve overnight.
2. Remove the bundle from the sieve and unwrap - this is the labne ready to use, discard the whey.
3. Peel the beetroot, slice thinly then julienne. Slice the beans thinly. Mix together the oil, lemon, salt, sugar and mustard. Spoon over the vegetables 15 minutes before serving. Arrange on plates dotted with labne and scattered with coriander and pinenuts.