Add the salt to the yoghurt and stir to distribute the salt evenly.
500 grams greek yogurt, 1 tsp kosher salt*
Now place a sufficiently large sieve in a bowl. Line the strainer with a cheesecloth, kitchen towel, or other thin cloth. (a paper coffee filter also works very well)
Put the yoghurt in the cloth in the strainer. Tie the cloth over the yoghurt and let it rest in the fridge for at least 24 hours. If you make the batter about 3 days in advance, you can easily form small balls.
Shape into balls or dumplings (using two tablespoons), depending on consistency, drizzle over some olive oil and some black pepper or dukkah.
dukkah*, 2 tbsp. Olive oil*
Prepare the quinoa cauliflower base:
Rinse the quinoa (important), then place in a saucepan, add double the amount of water and a pinch of salt. Bring to the boil, reduce the heat to low and simmer gently for about 10-15 minutes. When the quinoa is cooked, it should have absorbed all of the liquid (if not drain). Set the quinoa aside and let cool.
100 grams white quinoa*
Wash and coarsely chop the cauliflower and place in a food processor or blender. Pulse to chop to a rice-like texture. Best if you blend it in smaller portions.
1/2 cauliflower
Heat olive oil in a pan and briefly toss the cauliflower rice in it to cook and lightly brown it. Set aside and let cool.
2 tbsp. native olive oil*
Mix together the quinoa and cauliflower rice.
Herb vinaigrette:
Rinse herbs and shake dry.
1 small bunch parsley, 1 small bunch of mint
Pluck the parsley leaves and mint from the stalks. chop finely
1 small bunch parsley, 1 small bunch of mint
Squeeze lemon.
1 juice of half a lemon
Mix all the ingredients in a bowl and season with salt and pepper.
Marinate the quinoa and cauliflower mixture with half of the vinaigrette.
Prepare vegetables:
You can use the peas raw or, like me, blanch them briefly in boiling water and then rinse them in cold water.
150 grams Peas
Peel the lower third of the asparagus and cut off the end. Cut the asparagus diagonally into pieces 2 to 3 cm long. Balance in boiling water for 2 to 3 minutes, then rinse in cold water. (briefly fried in olive oil would also be an alternative to blanching)
1 bundle green asparagus
Lightly toast the pumpkin seeds in a pan without adding fat. Put aside.
4 tbsp. pumpkin seeds
Wash radishes and cut into thin slices.
5-8 radish
Wash the strawberries, cut them in half or cut large ones into thicker slices.
250 grams strawberries
Wash the lettuce carefully and spin dry.
70-100 grams pick lettuce
Arranging and serving:
Spread some of the lettuce on a platter or plate.
Arrange the quinoa cauliflower mixture on top.
Scatter peas on top.
Scatter a few more leaves of the lettuce on top.
Now arrange the rest of the vegetables, asparagus, radishes, avocados (cut in half just before serving, peel off the peel, deseed and cut into cubes), strawberries and more lettuce on the base.
Spread 3 to 4 labneh balls, pumpkin seeds and herb sauce on top.