A Fruitful Salad
Compiled by Raphaella Frame-Tolmie Recipes and Food Production Tanja Kruger Photographs Michael le Grange
500g goat’s milk yoghurt
5g fine sea salt
500g mixed baby beetroot
2 egg whites, beaten to stiff peaks
2kg coarse salt
50g Rice Krispies
50g pine nuts
50g sunflowers seeds
To make the goat’s labneh mix the yoghurt and the fine sea salt together. Pour the mixture into a cheese cloth suspended over a bowl, and leave it to drain for 48 hours until it resembles soft cottage cheese.
To prepare the salt-baked nectarine and beetroot preheat the oven to 190ºC. Wash and trim the nectarines and baby beetroots, but do not peel them. Combine the beaten egg whites with the coarse salt and spread a thin layer of the mixture over the bottom of a baking tray.
Arrange the nectarines and beetroot on top of the layer, then cover with the remaining salt mixture. Bake for 45 minutes or until the beetroots are tender (the salt will form a hard crust). Remove the nectarines and beets from the salt crust, brush off any excess salt and keep warm.
To make a granola preheat the oven to 200ºC. Mix the cornflakes, Rice Krispies, pine nuts and sunflower seeds together.
Melt the butter and the honey together and pour over the mixture. Spread it out on a baking tray and roast for about five minutes until golden brown.
Allow to cool completely. Serve the nectarine, beetroot and labneh topped with granola. Serves 4
This article originally featured in the December 2013 issue of House and Leisure.