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 & 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.