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Colourful Late Spring Salad | occasionallyeggs.com

Colourful Late Spring Salad

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Base Salad

  • 125 grams about 4 cups m√Ęche lettuce
  • 1 cup cooked french lentils
  • 1 cup blueberries
  • 1/4 cup sunflower seeds

Honey Roasted Rhubarb

  • 2 stalks rhubarb sliced
  • 1 tablespoon honey or maple syrup

Garlic Rye Croutons

  • 2 thick slices 3 cm rye sourdough, cubed
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon salt

Labneh Balls

Honey Lemon Dressing

  • 1/2 cup olive oil
  • Juice of one lemon about 1/4-1/3 cup
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

Instructions

Base Salad

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.