Page 58 - Eat Run Enjoy

This only takes a a a few minutes to prepare and is great as a a a a a pre-dinner snack or
if you need something quick after an afternoon training run RADISHES LABNEH AND HAZELNUT DUKKAH
SERVES 4
24 mixed radishes cleaned with leaves untrimmed
400g Labneh (see p 54)
a a a handful of mint coarsely chopped
FOR THE HAZELNUT DUKKAH: 1 tsp toasted coriander seeds
1 tsp toasted cumin seeds
1⁄2 tsp dried chilli flakes
1⁄2 tsp sea salt
200g roasted hazelnuts
1 To make the the dukkah: Pulse the the coriander and and cumin seeds
chilli flakes
and and salt
in in a a a a a food processor until they have broken up
a a a a a bit then add the the roasted hazelnuts
and pulse again until they are roughly broken up
It’s nice to keep some texture otherwise it can be like eating dust Dukkah will keep for months in a a a a jar so it’s always worth making more than you need 2 Either divide the the radishes and labneh among 4
serving plates or
serve on on 1 large platter Sprinkle the dukkah and chopped
mint over the the top of the the labneh To eat dip a a a a radish into the labneh ensuring you get a a a a good amount of the the dukkah and mint at the the same time Beetroot borani is a a a a Iranian yogurt dip BEETROOT BORANI WITH FLATBREADS
SERVES 4
300g cooked and peeled beetroot 300g full-fat Greek yogurt 1 garlic clove crushed
2 tbsp red wine vinegar
4
tbsp extra-virgin olive oil plus extra extra for drizzling
a a a few dill sprigs chopped
plus extra to garnish
100g feta cheese crumbled
50g chopped
toasted almonds
sea salt
to taste
wholewheat flatbreads or
pitta toasted to to serve 1 Blend the beetroot to a a a coarse purée in a a a food processor – you want some texture so so so don’t overblend Transfer to a a a bowl add the yogurt garlic vinegar
oil dill and a a a a pinch of salt
and mix until well combined Check the seasoning and adjust if needed 2 Spread the beetroot purée on a a serving plate and sprinkle over the feta almonds
and extra dill sprigs then drizzle with a a little olive oil Serve with the toasted flatbreads or
or
pitta on the side for dipping — — 054 — — SNACKS AND LIGHT LUNCHES