Labneh and green beans with whey dressing

The perfect no-waste salad with dressing is made from the delicately acidic whey milk left over from straining yoghurt for labneh. Begin this recipe 1 day ahead.

Recipe «Labneh and green beans with whey dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 500g thick Greek-style yoghurt, 400g green beans, 1/4 cup olive oil, 1 tbsp Dijon mustard, 2 zucchinis, sliced into ribbons , 1 small red onion, thinly sliced, 1/2 bunch dill, fronds picked, 1/4 cup hazelnuts, toasted, chopped .

Ingredients:

• 500g thick Greek-style yoghurt 
• 400g green beans 
• 1/4 cup olive oil 
• 1 tbsp Dijon mustard 
• 2 zucchinis, sliced into ribbons 
• 1 small red onion, thinly sliced 
• 1/2 bunch dill, fronds picked 
• 1/4 cup hazelnuts, toasted, chopped 

Instructions

1. Place yoghurt in a colander lined with muslin or a clean Chux cloth and set over a bowl. Tie with kitchen string, then chill for 24 hours for the liquid whey to drain.
2. The next day, cook beans in a pan of boiling salted water for 3 minutes or until just tender. Drain. Refresh in iced water.
3. Whisk the liquid whey from the strained yoghurt with the oil and mustard in a bowl. Season. Toss beans with zucchini, onion and dill, then arrange on plates with labneh. Scatter with hazelnuts and drizzle with whey dressing to serve.