Herb & Chilli Labneh
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Herb & Chilli Labneh
Recipe by Michael Weldon
Ingredients
Jalna Greek Biodynamic Yoghurt
Herbs of choice: parsley, dill, basil
To serve
Fried sourdough bread
Chilli crisp oil (optional)
METHOD
Drain the Jalna Greek yoghurt through a clean cloth (or chux) until thickened to a labneh consistency.
Transfer to a mixing bowl and season with sea salt and a drizzle of extra virgin olive oil.
Finely chop the parsley, dill and basil, then add to the yoghurt and mix well to combine.
Spoon a generous dollop onto a serving plate. Finish with chilli crisp if desired for a gentle heat.
Serve with fried sourdough bread.
