Brown shrimp, Lemony Labneh & Beetroot salad with winter purslane and land cress
(Labneh is a tangy, thick creamy yogurt cheese, it is made by straining yogurt until it loses most of its liquid.)
At first I felt bad about calling this a recipe as it feels like I just put some delicious things I bought from the market on a plate and ate them. However, I did think long and hard about what to do with the beetroot and pairing it with the delicious labneh is a combination well worth sharing. Adding the brown shrimps and the fresh market leaves turned it into a zingy, fresh, earthy Spring salad.
2 beetroots (tennis ball size) Brockmans
1 teaspoon smoked sea salt Store Cupboard
2 twists of black pepper
80g court lodge organic labneh Hook & Sons
100g brown shrimps Veaseys Fishmonger
25g winter purslane- washed. Wild Country Organics
25g land cress- washed. Wild Country Organics
2 large waxless Lemon- Brockmans
Place the 2 beets with their skins on in a large saucepan of cold water and bring to the boil. Keep them on a low boil for about 45 minutes to an hour until cooked all the way through. They will slide easily off a knife when cooked. Leave them to cool down (if you need to do this quickly place them in a bowl of cold water). Even better, cook the beets the day before you want to use them. Peel the skins off the beets, they should now come away easily.
Slice the beets thinly and place in a bowl. Add the smoked sea salt and pepper and grate the zest of one of the lemons onto them. Then juice the rest of the lemon and add it along with the labneh. Mix everything together thoroughly and let the dish rest for about 10 minutes to allow all the flavours to blend. Make a bed of purslane and land cress on each plate and then place half of the beetroot mixture and half of the brown shimps on top of each with a lemon wedge for garnish and enjoy!