Loaded kumara with spicy green lentils, gruyere & labne
Serve with salad greens
Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Labne (make 12 hours ahead)
3 cups De Winkel Plain Unsweetened Yoghurt
1 tsp sea salt
4 large kumara
150g gruyere cheese, grated
1 tbsp olive oil
1 small onion, peeled & finely chopped
2 cloves of garlic
1 red pepper, chopped
1 can of lentils, drained & rinsed
1 can of spicy tomatoes (e.g. Mexican spiced)
1 tbsp tomato paste
1½ tbsp taco seasoning
1. Make labne ahead by stirring the salt through the yoghurt. Place the yoghurt into a sieve lined with a damp tea towel over a big bowl. Cover and refrigerate for 12 hours – much of the whey or watery liquid will have drained off, leaving a thick and creamy labne.
2. Heat oven to 200°C and prick kumara all over with a fork. Bake for approximately 1 hour and 10 minutes.
3. Meanwhile, in a large pot heat the olive oil over medium heat. Add the onion, garlic and red pepper and saute until tender, about 3 to 5 minutes. Add the remaining ingredients and mix well. Simmer for 10 minutes, stirring occasionally.
4. Remove kumara from the oven and sprinkle with grated cheese. Return to the oven for 5 to 10 minutes until melted. Top with lentil mix, labne and coriander. Serve with a side of salad greens.