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Vegan labneh, radish top sauce, courgette and broad bean salad
Joey O'Hare served a summery courgette salad with a creamy vegan labneh recipe, radish top sauce and broad beans in a minty, bright dish that is full of flavours fit for a sunny day.
Drain the soaked cashews and tip them into a high-powered blender along with all the other labneh ingredients
2
Purée on the highest setting until totally smooth (you may need to scrape down the edges once or twice). If you feel it needs a little extra water to get going, only add a tablespoons at a time – it should be thick and velvety, but will firm up further in the fridge
3
Blend the radish tops with the olive oil, white wine vinegar and sea salt to make the dressing. Taste and adjust the seasoning if you like, perhaps adding a squeeze of lemon if necessary
4
Pod the broad beans and blanch in rapidly boiling water for 45 seconds. Drain the beans and immediately shock in iced water. Remove the beans from their skins and set aside
5
Finely slice the radishes and submerge in a little iced water to crisp up
6
Use a vegetable peeler to make courgette ribbons. Finely chop the mint. Combine the courgette ribbons, broad beans, sliced radish, mint, olive oil, lemon juice and seasoning in a mixing bowl and toss together gently
7
Spoon some labneh onto each serving plate, top with a generous tangle of the salad and a few spoonfuls of the radish top dressing
Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.