Vegan Style Beetroot and Salmon Style Flakes with Labneh
Check out this healthy vegan recipe from Squeaky Bean, a plant-based meal to be enjoyed by all of the family.
Ingredients:
- Plant-based salmon flakes (we used Squeaky Bean Salmon Style Flakes)
- Cooked Beetroot (three whole fresh cooked beetroots, or one pack of supermarket bought beetroot, without vinegar if possible)
- Olive Oil
- Balsamic Vinegar
- 250g Vegan Greek Style Yogurt (Plain)
- One Fresh Unwaxed Lemon (Zested & Juiced)
- Salt
- Pepper
- Chilli Flakes
To garnish (optional):
- Pomegranate seeds
- Pine nuts
- Rocket leaves
- Fresh dill
Method:
Make the vegan labneh by adding 250g Greek style vegan yogurt to a bowl. Then add the juice of half a lemon and stir.
Then add lemon zest, salt and pepper to taste.
To assemble the platter, thinly slice the beetroot using a knife or mandolin and then place onto a plate or board.
Dress the beetroot slices with a little olive oil, balsamic vinegar, salt, pepper, and chilli flakes.
Top with the labneh and vegan salmon flakes.
Garnish with pomegranate seeds, pine nuts, rocket leaves and dill.
