Minted Labna
with Crudities
Serves 4
Points per
serving 1
Core recipe
4 x 150g pots
0% total greek yogurt
½ tsp salt
1 tsp freshly
chopped mint
a little
finely grated lemon zest
raw
vegetables cut into short lengths, e.g. cucumber, carrot, celery, peppers etc
Mix the
yogurt and salt and pour into a sieve lined with muslin set over a bowl.
If you wish, gather up the corners of the cloth and suspend over the bowl so
that more whey drains from the curd and the cheese is firmer. Drain the
cheese overnight until all the whey has drained out.
Unwrap the
curd and mix in the mint and lemon zest.
Spoon into a
dish and place in the centre of a serving platter surrounded by the veg.
Great
flavoured with other herbs, garlic or even spices. Nice spread on
crispbreads as well.
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