Vegan labneh, radish top sauce, courgette and broad bean salad

20 minutes


Vegan labneh

  • 125g of cashew nuts, soaked for 3 hours in cold water
  • 1 tsp nutritional yeast
  • 1 large lemon, juiced (or 1 1/2 smaller lemons)
  • 115ml of water
  • 1 pinch of sea salt

Radish top sauce

  • 1 handful of radish leaves, fresh
  • 1 tbsp of white wine vinegar
  • 6 tbsp of olive oil
  • 1 pinch of sea salt


  • 2 courgettes
  • 8 radishes
  • 16 broad bean pods
  • 1 handful of fresh mint
  • 2 tbsp of olive oil
  • 1/2 lemon, juice only
  • 1 pinch of sea salt
  • radish leaves, to garnish (choose the smaller ones)


Drain the soaked cashews and tip them into a high-powered blender along with all the other labneh ingredients
Purée on the highest setting until totally smooth (you may need to scrape down the edges once or twice). If you feel it needs a little extra water to get going, only add a tablespoons at a time – it should be thick and velvety, but will firm up further in the fridge
Blend the radish tops with the olive oil, white wine vinegar and sea salt to make the dressing. Taste and adjust the seasoning if you like, perhaps adding a squeeze of lemon if necessary
Pod the broad beans and blanch in rapidly boiling water for 45 seconds. Drain the beans and immediately shock in iced water. Remove the beans from their skins and set aside
Finely slice the radishes and submerge in a little iced water to crisp up
Use a vegetable peeler to make courgette ribbons. Finely chop the mint. Combine the courgette ribbons, broad beans, sliced radish, mint, olive oil, lemon juice and seasoning in a mixing bowl and toss together gently
Spoon some labneh onto each serving plate, top with a generous tangle of the salad and a few spoonfuls of the radish top dressing