Ingredients for 2 people

  • 150 g smoked salmon (wild Alaskan salmon is the most eco-friendly)
  • 1 cooked beetroot
  • about 12 asparagus
  • cress
  • 2 Tsp walnut oil
  • 2 shiitake mushrooms
  • 1/2 organic lemon, juice
  • labneh
  • salt & pepper
  • 1 Tsp vegetable oil

prepare labneh one day before.

pour 1 Tsp of vegetable oil over medium heat in a large pan. add sliced mushrooms, stir to coat, and cook for about 5 minutes. add the lemon juice, salt and pepper and leave for 1 more minute.

trim the dry ends off of the asparagus. place them in the top half of the steamer pan set and steam for 5 to 10 minutes depending on the thickness of the asparagus.

slice beetroot very finely.

serve salmon and asparagus on top of the mushrooms and beetroot, and add some labneh on the side. garnish with some cress and season with some walnut oil.

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