très bon!

YOPLAIT’S AU NATUREL YO­GHURT WILL PUT SOME OH LA LA IN YOUR COOK­ING – ES­PE­CIALLY WITH RECIPES LIKE THIS. C’EST MAGNIFIQUE!

Food - - Food + Yoplait -

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!

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