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  • The Australian Women’s Weekly Food

    Cool change

    May 31, 2021 3 minutes

    LENTIL, BEETROOT & LABNE SALAD

    PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION) SERVES 6

    1kg Greek yoghurt
    500g baby red beetroot, trimmed, small leaves reserved
    500g golden baby beetroot, trimmed, small leaves reserved
    100ml extra virgin olive oil
    1 cup (200g) French–style green lentils 120g baby spinach leaves
    2 tablespoons fresh lemon juice
    150g baby green beans, trimmed, halved lengthways
    ½ cup loosely packed fresh baby basil leaves
    ½ cup loosely packed fresh flat–leaf parsley leaves
    ½ cup loosely packed fresh chervil leaves
    ½ cup chopped fresh chives

    DRESSING

    2 tablespoons extra virgin olive oil
    2 tablespoons red wine

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