This roasted rhubarb salad with rye croutons and vegan labneh ticks all the boxes for a fabulous vegetarian meal salad - protein, fruit, veg, bread, and plenty of greens. Perfect for the transition time between spring and summer, with both blueberries and sweet roasted rhubarb.
Preheat your oven to 180°C (350°F) 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.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Mix to coat the rhubarb with honey (or maple syrup), and then bake for about ten minutes, or until the rhubarb is soft and beginning to caramelise.
2 stalks rhubarb, 1 tablespoon honey or maple syrup
Labneh Balls
To make the labneh balls, 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 Vinaigrette
Add the olive oil, lemon juice, honey, mustard, salt, and pepper 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.
60 ml olive oil, Juice of one lemon, 1 teaspoon honey or maple syrup, 1/2 teaspoon dijon mustard, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Assembly
Place the lettuce, lentils, blueberries, and sunflower seeds into a large serving bowl, in the order listed. Top with the croutons, roasted rhubarb, and labneh, then finish with the lemon dressing. Serve immediately.