This late spring salad with rye croutons and vegan labneh ticks all the boxes for a fabulous vegetarian meal salad - protein, fruit, veg, BREAD, & plenty of greens. Perfect for the transition time between spring and summer, with both blueberries and sweet roasted rhubarb.
Course Salad
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
Base Salad
125gramsabout 4 cups mâche lettuce
1cupcooked french lentils
1cupblueberries
¼cupsunflower seeds
Honey Roasted Rhubarb
2stalks rhubarbsliced
1tablespoonhoney or maple syrup
Garlic Rye Croutons
2thick slices3 cm rye sourdough, cubed
2tablespoonsolive oil
2clovesgarlicminced
½teaspoonsalt
Labneh Balls
Honey Lemon Dressing
½cupolive oil
Juice of one lemonabout 1/4-1/3 cup
1teaspoonhoney or maple syrup
½teaspoondijon mustard
¼teaspoonsea salt
¼teaspoonpepper
Instructions
Base Salad
Place all of the ingredients into a large serving bowl, in the order listed. Top with the roasted rhubarb, croutons, and labneh, then finish with the lemon dressing. Serve immediately.
Honey Roasted Rhubarb
Preheat your oven to 180C / 350F and line a baking sheet with parchment paper. Mix to coat the rhubarb with honey, and then bake for about ten minutes, or until the rhubarb is soft and beginning to caramelise.
Garlic Rye Croutons
Preheat your oven to 180C / 350F and line a baking sheet with parchment paper. Place the bread onto the pan and then add the olive oil, garlic, and salt. Use your hands to work the oil into the bread, squeezing as you mix the ingredients. Bake for 15-20 minutes, or until crisp and golden.
Labneh Balls
To make the labneh, follow this recipe (it will take at least a day to thicken). Take small spoonfuls from the finished product and gently roll them with your hands into balls. Make as many as you like for the salad, but I recommend between 10-15.
Honey Lemon Dressing
Place all of the ingredients into a small jar and shake until fully combined. Leftovers can be kept in the refrigerator for up to one week, but you shouldn't have leftovers.