Minted cucumber & labneh salad

Minted cucumber & labneh salad

Looking for a cooling backup to meat and fish? This is it. If you’re making this preserved lemon marinade, you could double the quantity and use it instead of the dressing in this recipe.

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Gluten freeVegetarian5 plant varieties
  • Serves4 as a side
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 1 small clove garlic, crushed
  • ½ unwaxed lemon, zest and juice
  • 4 tbsp extra virgin olive oil
  • 1 cucumber
  • 2 x 170g packs No.1 Herby Labneh Dip
  • 80g pack pea shoots
  • ¼ x 25g pack chives, finely chopped
  • ½ x 25g pack mint, leaves torn, plus extra leaves to serve
  • Ottolenghi Aleppo & Other Chillies, to serve (optional)

Method

  1. Put the garlic, lemon juice and olive oil in a large bowl and whisk together until emulsified; season. Use a Y-shaped peeler to make cucumber ribbons (thinly slice the core in the centre), then transfer to the bowl with the dressing and toss together until well combined.

  2. Spread the labneh over a serving platter, then arrange the pea shoots on top. Toss the herbs through the dressed cucumber, then arrange on top of the pea shoots, drizzling over all the dressing; season. Scatter over the extra mint leaves, lemon zest and chillies, if using, to serve.

Nutritional

Typical values per serving (for 4) when made using specific products in recipe

Energy

1,318kJ/ 319kcals

Fat

29g

Saturated Fat

9.2g

Carbohydrates

5.7g

Sugars

3.4g

Fibre

1.7g

Protein

8.7g

Salt

0.6g

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