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Ramadan Recipes | tashas Dubai Labneh and Lentil Salad

Here's How to Make tashas' Labneh and Lentil Salad This Ramadan


When it comes to salad, tashas' labneh and lentil salad has, hands down, got to be one of our favorites. The dish is refreshing, nutritious, and oh so, delicious. Fortunately for us, Natasha Sideris, the founder and managing director of The Tashas Group was nice enough to share the recipe of the incredibly moreish dish.

PS: If you'd like to get your hands on more recipes from the world-renowned restaurateur, you can buy tashas Cafè Classics cookbook at any of tashas locations in the UAE.

tashas Labneh & Lentil Salad

tashas

Notes

Allow for 24-hour preparation time for the labneh.

Ramadan Recipes | tashas Dubai Labneh and Lentil Salad

Ingredients

  1. LABNEH
    400g Greek yogurt
    1 tsp salt
  1. LENTIL SALAD
    800g brown lentils, cooked or use 2 tins
    4 medium tomatoes, diced
    6 cherry tomatoes, sliced
    2 handfuls mint leaves, chopped
    2 red onions, chopped
    60ml olive oil
    40ml balsamic vinegar
    Salt and pepper
    16 pickled beetroot, sliced
    20 asparagus spears, blanched
    30ml lemon juice
    Handful of microgreens

Directions

Labneh

  • Make the labneh the day before you want to use it.Labneh is made by straining yogurt in a muslin cloth. Use a plain white fabric – stripes and prints color the cheese.
  • Line a colander with the cloth and put the yogurt in the middle.
  • Fold the corners together and tie it to the middle of a wooden spoon. Let it hang from the spoon over a deep bowl for at least 24 hours.
  • The longer you hang it, the thicker it gets.
  • Don’t use fat-free or low-fat yogurt; the water content is too high.
  • The salt gives the labneh a more cheese-like flavor.
  • Lentil Salad

  • Combine the freshly cooked or tinned lentils, tomatoes, mint, and onion in a bowl.
  • Stir in the olive oil and balsamic vinegar, season with salt and pepper.
  • Divide the salad into four serving bowls.
  • Place a dollop of labneh on top of each portion and top with your beetroot, asparagus, and lemon juice.
  • Garnish with microgreens.
  • Image Source: tashas
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