serves 2

1 cucumber

Maldon sea salt

1 garlic clove

500ml Yoghurt: goat’s milk(unstrained)

a handful of fresh mint

olive oil

1. De-seed and chop the cucumber.

2. Place in a colander and sprinkle with salt. Leave for 5 minutes; this will extract some of the liquid from the cucumber.

3. Transfer the cucumber to a bowl; don’t worry about rinsing as a lot of the salt would have drained off with the liquid.

4. Finely chop and add the garlic.

5. Now you need to strain the yoghurt: do this with some muslin to remove some of the whey.

N.B. This can be done the day before… Line a colander with muslin and pour in the yoghurt: fold over the over-hanging ends: Leave over a bowl in the fridge overnight. Discard the collected whey. The resulting labnah will be wonderfully creamy.

6. Add the strained yoghurt to the bowl and incorporate the mint leaves.

7. Correct the seasoning if necessary.

8. Transfer to a serving dish and drizzle with a little olive oil.

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