YOPLAIT’S AU NATUREL YOGHURT WILL PUT SOME OH LA LA IN YOUR COOKING – ESPECIALLY WITH RECIPES LIKE THIS. C’EST MAGNIFIQUE!
TARTINE WITH HERBED LABNE AND HEIRLOOM TOMATOES PREP + COOK TIME 30 mins + overnight chilling time MAKES 8 balls, approx
● 500g Yoplait Au Naturel yoghurt ● ½ teaspoon sea salt ● 1 clove garlic, crushed ● 1 sprig fresh oregano, chopped ● 1 sprig fresh thyme, chopped ● pinch of lemon zest ● 2 cups light extra virgin olive oil, plus extra, for drizzling ● 2-3 ripe heirloom tomatoes, thickly sliced ● 1 teaspoon za’atar ● bread, such as sourdough or baguette, thickly sliced, toasted ● black pepper, to taste
1 Mix the yoghurt and salt together. Place a sieve lined with clean muslin over a large bowl and pour in the yoghurt. Twist the corners of the cloth and tie them together. Place a side plate on top of the cloth and transfer to the refrigerator to drain overnight.
2 Transfer the drained yoghurt into a clean and dry bowl and mix in the garlic, herbs and zest. Shape into balls and refrigerate 30 minutes or until firm.
3 Transfer the herbed labne balls into a clean glass jar and cover with olive oil.
4 To make the tartine, drizzle the tomatoes with olive oil and add a spinkle of za’atar. Grill or bake for 3-4 minutes or until just starting to collapse. Spread the toasted bread with labne, add a tomato, and season with black pepper. Serve – and devour!