Carrot salad with labneh

• Produce

  • 4 Carrots, large
  • 1 Kohlrabi, large
  • 2 Lemons
  • 1 Mint, leaves

• Condiments

  • 1 tbsp Honey

• Oils & Vinegars

  • 80 ml Olive oil

• Liquids

  • 2 tsp Water, orange blossom

• Other

  • 200 g Labneh (see note, drained

Found on nonnascooking.com

Description

Directions

• Place carrots and kohlrabi in iced water for 30 minutes. Drain and place in a large bowl. To make dressing, heat lemon zest and juice, oil and honey in a small pan over medium heat for 1 minute or until simmering. Remove from heat and whisk in orange-blossom water to combine. Season with salt and pepper.
• Reserve 2 tbsp dressing, then pour remainder over carrots and kohlrabi, and toss to combine. Spoon over labneh, drizzle salad with reserved dressing and scatter with mint, to serve.
• Note
• Kohlrabi is available from selected greengrocers.
• Orange-blossom water is from specialist and Middle Eastern food shops.
• Labneh, from Middle Eastern food shops and delis, is a type of cheese that is made by draining the moisture from yoghurt.