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Courgette Salad with Vegan Labneh Recipe - Great British Chefs

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

125 g

cashew nuts, soaked for 3 hours in cold water

1 tsp

nutritional yeast

1

large lemon, juiced (or 1 1/2 smaller lemons)

115 milliliters

water

1 pinch

sea salt

1 handful

radish leaves, fresh

1 tbsp

white wine vinegar

6 tbsp

olive oil

1 pinch

sea salt

2

courgettes

8

radishes

16

broad bean pods

1 handful

fresh mint

2 tbsp

olive oil

1/2

lemon, juice only

1 pinch

sea salt

radish leaves, to garnish (choose the smaller ones)