Ramadan recipe: Wild rocca and beetroot salad

❮❮ Previous
Next ❯❯
About

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. | 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.

Please Wait while comments are loading...