Moulinex INFINYMIX+ Mode D'emploi page 50

300 g Greek yoghurt - 1 pinch of fleur de sel - 800 g raw beetroot - 100 g crushed pistachios - 1 tbsp fennel seeds - 1 tbsp
cumin seeds - 1 tbsp coriander seeds - 2 tbsp sesame seeds - 1 tsp fleur de sel - 1 small bunch of dill - 3 tbsp olive oil -
Juice of 1 lemon - Salt & pepper
T o make the labneh: the day before, combine the yoghurt
1 |
and fleur de sel and place the mixture in a sieve covered
with a muslin cloth. Put the sieve over a bowl, tie the edges
of the cloth together to form a ball and chill for at least 24 h
(if you want a more compact result, chill the cheese for
48 h). After this time, remove the labneh from the muslin
cloth and put in a small bowl. Season with a dash of olive
oil. Set aside.
2 | P reheat the oven to 180°C. Put the beetroot in an
ovenproof dish and cook for 40 mins.
To make the dukkah: combine the crushed pistachios
3 |
and seeds and toast the mixture in a very hot pan for a
few minutes.
b ,
eetroot labneh
&
pIstachIo dukkah tartare
S 4 – p
ERvES REpARAtIOn
A fter they have cooled, peel the beetroot. Put the beetroot
4 |
in the blender jug and add the dill, olive oil and lemon juice.
Close the lid then blend intermittently using the button
for a few seconds to produce a finely chopped mixture.
S erve the beetroot accompanied by the labneh, scatter
5 |
over the Dukkah and garnish with a few sprigs of dill.
Dukkah is a spice and seed mix that originates in the Middle Dukkah is a spice and seed mix that originates in the Middle
East. It can be used as a seasoning for salads or vegetables, East. It can be used as a seasoning for salads or vegetables,
but also beautifully brings out the flavour of poultry or white but also beautifully brings out the flavour of poultry or white
10
MInS
Did you know? Did you know?
fish. fish.
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