Shredded Brussels Sprouts Salad over Labneh with Orange, Tamarind and Toasted Walnuts (Copy)

This salad really is hard to get bored of. With warm, citrusy flavours, brought together with a lovely crunch from toasted walnuts and served over a creamy labneh base. Perfect for a starter or as a side, this recipe is a must-try if you’re looking for something nourishing but packed with flavour.

Serves 4-6

Ingredients: 

Salad Base:

• 350g brussels sprouts

• 150g kale

  Orange and Tamarind Dressing:

• 10g tamarind sauce

• 1 orange, juice and zest

• 1 tablespoon apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon dijon mustard

• 75ml extra virgin olive oil

• Salt and pepper, as needed

  Toasted Walnuts:

• 100g walnuts

  Labneh:

• 500g natural yoghurt

• 1/2 teaspoon salt

  Garnish:

• 100g pomegranate seeds

• 100g goat’s cheese

Method: 

• To make the labneh, place a fine sieve over a bowl, then line the base with a cheesecloth. Combine the natural yoghurt and the salt, then transfer to the sieve. Cover and leave the whey to drain, until it has thickened and reached your desired consistency. This usually takes around 6 hours. Transfer the mixture to a clean container and set aside until use. 

• For the salad base, finely shred the brussels sprouts and the kale then add them to a large mixing bowl.

• Prepare the dressing by combining the tamarind, orange juice and zest, apple cider vinegar, maple syrup, and dijon mustard in a jar. Add in the extra virgin olive oil then shake well to emulsify. Season with salt and pepper to taste. 

• Toast the walnuts by adding them to a dry pan over medium heat for a couple of minutes. Remove from the pan and roughly chop. 

• Mix together the toasted walnuts, pomegranate seeds and goat’s cheese, toss half of this mix in with the salad base along with half of the vinaigrette. 

• Spread a generous portion of the labneh onto a plate, then top with the salad base. Sprinkle over the remaining garnish toppings and drizzle with the vinaigrette.