Creamy Labneh & Herb Balls

5INGREDIENTS (Serves 4/5 as a starter (makes about 25 balls)

◆ 2 x 500g tubs plain Greek ◆ Finely grated zest of 1 large

yogurt lemon

◆ 1½tsp fine sea salt (plain or ◆ ½tsp chilli flakes

flavoured) ◆ Chopped fresh basil and

◆ 150ml decent olive oil (or mint, to serve half olive, half sunflower), ◆ Salt and freshly ground plus extra for rolling black pepper

◆ 1-2tbsp dried oregano or ◆ 3 J-Cloths (or similar) or a 3tbsp chopped fresh thyme large square of muslin/ leaves cheesecloth

1

Start the day before. Place a sieve over a bowl and line it with a double layer of J-cloths or muslin. Empty yogurt into a bowl and beat in the salt, then spoon into the centre of the lined sieve. Pull up the corners and tie together with string to make a tight bag, then suspend over the bowl overnight – sit it in the sieve over a bowl in the fridge. The longer you leave the labneh, the firmer it will become – after 12 hours it should be like cream cheese.

2

When ready, peel off the cloth, transfer the cheese to a covered container and store in the fridge until needed.

3

Shape into balls with lightly oiled hands, then place on a clean J-cloth-lined tray and firm up for a couple of hours in the fridge. 4

Mix the olive oil, oregano or thyme, lemon zest and chilli flakes in a medium bowl or wide-necked storage jar. Drop in the labneh balls, making sure they are covered with oil. Close the jar, then marinate/store in the fridge for up to 1 week. To serve, lift 4 or 5 balls onto each plate and spoon over some flavoured oil. Sprinkle with chilli flakes and chopped herbs. Or roughly spread drained labneh onto a flat plate or shallow serving dish, mix the oil and other flavourings together and spoon over it. Scatter with basil or mint. Serve with warm Mediterranean bread.

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CALORIES PER BALL