Salt-baked Root Vegetables with Labneh
Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 3 free-range egg whites 1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 500g thick full-fat greek yogurt (we used Total) 1 tsp lemon juice … Read more