3 medium beetroot (450g)
2 medium carrots (250g)
1/2 celeriac (300g)
1 medium kohlrabi (250g)
4 T lemon juice
4 T olive oil
3 T sherry vinegar
2 t caster sugar
25g coriander leaves, roughly chopped
25g mint leaves, shredded
20g flat-leaf parsley leaves, roughly chopped
1/2 T grated lemon zest
salt and coarsely ground black pepper
Jerusalem: A Cookbook
Yotam Ottolenghi & Sami Tamimi
Ebury Press, 2012
Peel all the vegetable and slice them thinly, about 2mm thick.
Stack a few slices at a time on top of each other and cut them into matchstick-like strips.
Alternatively, use a madolin or a food processor with the appropriate attachment.
Place all the strips in a large bowl and cover with cold water.
Set aside while you make the dressing.
Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon of salt in a small saucepan.
Bring to a gentle simmer and stir until the sugar and the salt have dissolved.
Remove from the heat
Drain the vegetable strips and transfer to a paper towel to dry well.
Dry the bowl and replace the vegetables.
Pour the hot dressing over the vegetables, mix well and leave to cool.
Place in the fridge for at least 45 minutes.
When ready to serve, add the herbs, lemon zest and 1 teaspoon of black pepper to the salad.
Toss well, taste and add more salt if needed.
Pile onto serving plates and serve with some labneh on the side.