Wild rocca and beetroot salad

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Wild rocca and beetroot salad

The holy month of Ramadan has started and everyday millions of those observing fast eagerly look forward to iftar. Here's a light and easy-to-prepare salad for Ramadan. Brought to you by KT Kitchen.

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Published: Tue 7 Jun 2016, 3:28 PM

Last updated: Tue 7 Jun 2016, 5:45 PM

Ingredients (serves 2)
Beetroot (boiled): 250 gms
Wild Rocca: 200 gms
Labneh: 150 gms
Sesame seeds: 10 gms
Tahina: 60 gms
White onion: 20 gms
Salt: 2 gms
Dressing
Olive oil: 60 ml
Lemon juice: 15 gms
Whole grain mustard: 5 ml
Honey: 15 gm
Salt: 3 gms
Crushed black pepper: 0.5 gms
Procedure
Boil beetroot make thin slices and mix labneh with tahini and season it. Make dressing with all the ingredients. Mix everything in dressing and plate up.


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