Name: Tuna and beetroot fattoush salad with labne
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 gram tub greek yoghurt; 1/4 teaspoon salt; 1 lebanese bread, torn; 2 tablespoon olive oil; 1 teaspoon sumac; 440 gram can baby beets, drained, halved; 400 gram can tuna, drained, flaked; 400 gram can chickpeas, rinsed, drained; 1 orange, segmented, rinsed reserved; 1 carrot, peeled, julienne; 1/2 bunch mint, leaves picked; 1 tablespoon red-wine vinegar

Ingredients

200 gram tub greek yoghurt

1/4 teaspoon salt

1 lebanese bread, torn

2 tablespoon olive oil

1 teaspoon sumac

440 gram can baby beets, drained, halved

400 gram can tuna, drained, flaked

400 gram can chickpeas, rinsed, drained

1 orange, segmented, rinsed reserved

1 carrot, peeled, julienne

1/2 bunch mint, leaves picked

1 tablespoon red-wine vinegar

Method

1.Place a strainer over a large bowl. Line strainer with cheesecloth.

2.In a small bowl, combine yoghurt and salt. Spoon into cloth. Gather corners and loosely secure. Chill 24 hours. Roll yoghurt into small balls. Arrange on a plate and keep chilled.

3.Preheat oven to hot, 200°C. Line an oven tray with baking paper. Arrange bread in a single layer on tray. Brush with half olive oil. Sprinkle sumac over. Bake 6-8 minutes, until crisp. Allow to cool.

4.In a large serving bowl, combine toasted bread with beets, tuna, chickpeas, orange, carrot and mint.

5.In a jug, whisk reserved juice, remaining oil and vinegar together. Season to taste. Drizzle over salad. Serve topped with labne.

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