Ingredients

• 1 large beet
• 50-100g of labneh
• 70g of hazelnuts
• 3-5 branches of mint
• 1 tsp of sumac
• 4 sour cherries
• some lemon juice
• 1 tbsp of tahini

Should serve 2 people as a starter.

Method

Peel and thinly slice the beet and arrange it on your plate. Place a large dollop of labneh on it.

Chop the hazelnuts in half and toast them in a dry pan until fragrant.

Coarsely chop some fresh mint and distribute in, along the hazelnuts, freely on the labneh.

Add a bit of freshly ground black pepper, sea salt and sumac. Drizzle over some tahini and a bit of lemon juice.

Add a few of your sour cherries.