Beetroot, pink grapefruit and pomegranate salad with labneh

Method

Hang the yoghurt in a strainer lined with dampened muslin set over a bowl and leave overnight to drain. Wrap gently in the muslin and refrigerate until required.

Peel beetroot and coarsely grate into a large bowl (it's a good idea to use gloves for this). Peel grapefruit, removing skin and thick white pith, and cut out the segments of fruit between the membranes, saving juices.

Use a teaspoon to winkle out two tablespoons of seeds from the pomegranate. Toss the grated beetroot with the grapefruit segments and most of the pomegranate seeds, parsley and mint.

Whisk two tablespoons of olive oil with grapefruit juice, honey, sea salt and pepper, add the beetroot salad and toss well. Serve with a big dollop of labneh on top, drizzle with remaining olive oil and scatter with pomegranate seeds, cracked pepper, parsley, mint and chopped walnuts.

Note: When you hang yoghurt to drain into soft, creamy labneh, leave it alone. Don't try to squeeze or press it; time will do a much a better job.