As we head into the colder months, we’re loving the seasonal veggies available in all the beautiful shades of autumn. Simplifying our meals and focussing on healthy alternatives, this delicious labneh and vegetable dish is a must try! We asked Franchette to tell us a bit more about this dish.
Behind the recipe
You can use a few simple ingredients to made a delicious meal – yogurt, quinoa and seasonal vegetables are simple enough, but this recipe will show you how to make them taste great! Labneh is a soft Middle Eastern cheese made from yogurt. It’s strained using a cheese cloth, which removes the whey. Serve it with roasted vegetables or even with some fresh bread and Za’atar or honey. Quinoa is a healthier alternative to rice, couscous and pasta staples. It’s not a grain but a seed, which makes it gluten free and a good source of fibre. It’s also rich in protein, essential omega acids and antioxidants.
- 1 tub Greek yogurt
- 1/2 tsp Salt
- 1 cup Quinoa
- 3 cups Vegetable stock
- Seasonal vegetables
- Pomegranate molasses
Preparing the labneh
- Mix the salt into the yogurt.
- Use a cheese cloth to strain the greek yogurt over a bowl.
- Tie the corners of the cloth around a wooden spoon and suspend it over a bowl. Strain in the fridge over night in the fridge. The longer you strain the yogurt, the thicker your labneh will be.
Cooking the quinoa
- Bring to boil the three cups of vegetable stock.
- Add the quinoa and simmer with a lid or a parchment cartouche over a low heat.
- Stir regularly until the quinoa is cooked. Add water if necessary.
Creating the dish
Plate the labneh, cooked quinoa and your favourite seasonal vegetables (prepared to your liking). Drizzle some pomegranate molasses, to add a sweet touch, and enjoy!