The Weekend Australian - Magazine - - LIFE -

For the labneh 650ml plain nat­u­ral yo­ghurt

(try Greek-style) 2 cloves gar­lic, crushed 1 tea­spoon salt 2 ta­ble­spoons fresh lemon juice Grated zest ½ lemon For the as­para­gus Ex­tra vir­gin olive oil 2 bunches thin as­para­gus 2 tea­spoons za­atar Pinch dried chilli To serve 2 ta­ble­spoons roughly

chopped mint leaves Pea shoots Lemon wedges Flat­bread Mix yo­ghurt with gar­lic, salt, lemon juice and lemon zest. Pour yo­ghurt mix­ture into a sieve lined with cheese­cloth or muslin (or a clean, damp Chux-style cloth); al­low liq­uid to drain off for 3-4 hours. Do this at room tem­per­a­ture on your kitchen bench or leave in fridge overnight. (To speed up the process, squeeze the cloth to ex­pel the liq­uid faster; this will make the labneh softer, but still per­fectly ac­cept­able.) Chill un­til needed. (To keep longer in the fridge, shape into balls, roll in chopped fresh basil, place in a clean lid­ded jar and cover with olive oil.) When ready to serve, heat a char-grill or non-stick fry­ing pan over medium high heat. Brush as­para­gus with a lit­tle oil; when pan is hot, add as­para­gus and cook, turn­ing once af­ter 2-3 min­utes, or un­til ten­der and a lit­tle charred. Spread labneh on a serv­ing plate, over­lay with as­para­gus and sprin­kle with za­atar and dried chilli. Sea­son with salt and pep­per. Driz­zle with a lit­tle olive oil; scat­ter over mint leaves and pea shoots. Serve with lemon wedges and flat­bread. Serves 4 as an en­trée or part of a mezze

Iley Ba y Gu y ph ra og ot Ph gDavid Mor­gan Stylin

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