Meat-free Archives

Avocado recipes

Guacamole tagliatelle

10 minutes

Avocado recipes

Nachos with cheese sauce and jalapeños

30 minutes

Avocado recipes

Baked avo eggie cups

10 minutes

Aliums

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

Chilli recipes

Balsamic, chilli, tomato and red pepper soup

15 minutes

Asparagus recipes

Asparagus-and-mozzarella phyllo tart

20 minutes

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Chops recipes

Chop-chop salad with papaya seed dressing

Vegetarian recipes

Pickled veggies

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus labneh setting time

Cooking Time 15 minutes

Ingredients

For the labneh:

1 litre full-cream Greek yoghurt

For the dukkah:

100 g hazelnuts, roasted
80 g sesame seeds, toasted
2 T coriander seeds
2 T cumin
Sea salt and freshly ground black pepper, to taste

For the salad:

3 ripe avocados, halved and sliced
6 oranges, peeled and sliced
70 g watercress
3 T olive oil, plus extra for frying
Sea salt and freshly ground black pepper, to taste
6 pita breads, torn

Method

To make the labneh, line a colander with muslin cloth. Pour in the yoghurt, then pull the corners of the cloth together and tie with string. Place the colander on a plate and chill to set for 3 days. Discard the liquid.
To make the dukkah, blend all the ingredients until fine. Spread out on a baking tray to cool. Store in an airtight container until ready to use.
Divide the avocado, oranges and watercress between 6 plates, drizzle with olive oil and season. Fry the pita breads in a generous sprinkle of dukkah and 1 T olive oil until golden and crisp. Serve warm with the labneh, topped with dukkah.

Cook’s note: You could flavour the labneh with toasted fennel seeds and crushed garlic before straining it.

Time tip: Remember to make the labneh three days in advance. The dukkah can be made the weekend before your party – it will keep in the fridge in an airtight container for up to two weeks.

Browse more starters and light meals here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Whole roasted cauliflower soup

Italian wholewheat pancakes with spinach-and-Parmesan sauce

Guacamole tagliatelle

Nachos with cheese sauce and jalapeños

Baked avo eggie cups

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Balsamic, chilli, tomato and red pepper soup

Asparagus-and-mozzarella phyllo tart

Roast beetroot and pumpkin seed salad

Chop-chop salad with papaya seed dressing

Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Ingredients

Method