TRÈS BON!

Yo­plait’s Au Na­turel yo­ghurt will put some oh la la in your cook­ing – es­pe­cially with recipes like this. C’est magnifique!

Taste - - The Scene Wine -

Tar­tine with herbed labne & heir­loom toma­toes

READY IN 40 min­utes plus overnight drain­ing time MAKES 8 labne balls

500g Yo­plait Au Na­turel yo­ghurt ½ tsp sea salt 1 clove gar­lic, crushed 1 sprig fresh oregano, chopped 1 sprig fresh thyme, chopped Pinch lemon zest 2 cups light ex­tra vir­gin olive oil, plus ex­tra for driz­zling 2-3 ripe heir­loom toma­toes, thickly sliced 1 tsp za’atar Sour­dough or baguette, thickly sliced and toasted

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, dry bowl and mix in the gar­lic, herbs and zest. Shape into eight balls and re­frig­er­ate for 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 sprin­kle of za’atar. Grill on high heat for 3-4 min­utes or un­til just start­ing to col­lapse. Spread the toasted bread with labne, add some tomato and sea­son with black pep­per.

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