Salt-baked root vegetables with labneh
- January 2018
- Serves 6
- Hands-on time 45 min, Oven time 1 hour, plus at least 1½ hours draining
Cooking with salt in this way ensures that the vegetables are cooked evenly and gently, and will yield a beautifully soft texture once cooked. The labneh is topped with a za’atar pesto for a kick of fresh flavour – perfect for dipping!
- Vegetarian recipes
- 25.4g (8g saturated)
- 16.3g (12.9g sugars)
Whisk unused egg yolks with a pinch of salt or sugar and store in labelled bags in the freezer to use in other (savoury or sweet) dishes. If you have large root vegetables such as swedes and turnips, halve or quarter them so they cook in time.
Make the labneh and pesto, and bake the vegetables up to 24 hours in advance. Cover and chill.
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