Ingredients
- 3 carrots, peeled & cut into batons, great either raw or lightly cooked
- 12 yams, scrubbed and either roasted or boiled until tender
- 4 small waxy potatoes, boiled or baked whole until tender, cut into wedges or rounds
- 2 medium beetroot, roasted in foil, then peeled & cut into wedges
- 1 broccoli, blanched for 1 minute, refreshed
- 1 cup cauliflower, cut into florets
- FOR THE LABNE
- 500 g plain unsweetened yogurt
- big pinch of salt
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chopped parsley
- 2 sprigs fresh thyme, finely chopped
LABNE WITH SEASONAL VEGETABLES
Method
- Method Firstly make the labne (strained yoghurt)
- I allow a good day in advance to strain yoghurt
- The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together
- Place the yoghurt in a bowl and add a pinch of salt
- Stir to combine and place in the centre of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string
- This now needs to hang – I used a chopstick, which fitted over a deep bowl or tie it to the shelves in your fridge
- Remove the strained cheese (labne), which will be thick, from the cloth, and put it into a bowl
- Discard the whey liquid
- Fold through the fresh herbs and drizzle with extra virgin olive oil and a pinch of sea salt
- Set aside in the fridge until required
- To assemble: I use either a large platter or clean wooden board to present this vegetable medley
- Scatter the vegetables over the platter so that some are in clumps, some are scattered and some are placed so that they add bursts of colour (beetroot is great for this) and the flavour adds a wonderful contrast
- Spoon the herbed labne directly onto the vegetables so that you can easily access it around the platter, and a last sprinkle of sea salt flakes to finish it off
- Warm pitas make a lovely addition to this delightful platter
Comments
This is a great way to bring a bit of freshness and variety to your table or dinner party. Feel free to mix up the vegetables as you may have different vegetables on hand. Serves 6-8
Thanks to GODDARDS – cauliflower and broccoli, and McARTHURS BERRY FARM – beetroot and carrots - for providing the vegetables used in the demonstration.
If you would like to download a printable version of this recipe, please clickhere
