This labne creation could easily be served as a starter to a bigger spread, or for a lighter brekkie with freshly toasted Turkish bread and smoked salmon.

Serves
4

Preparation

15min

Cooking

5min

Skill level

Easy
By
Average: 2.8 (10 votes)
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Ingredients

  • 500 ml thick plain yoghurt
  • salt and black pepper, to season
  • 200 g frozen broad beans
  • 1 garlic clove
  • ½ lemon, juice and rind
  • 60 ml (¼ cup) extra-virgin olive oil
  • ½ cup picked mint leaves, roughly chopped
  • ½ cup picked dill sprigs, roughly chopped
  • smoked salmon slices, to serve (optional)
  • grilled Turkish bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 6 hours

Serves 4 as a starter

  1. Season the yoghurt with ½ tsp salt and place in a sieve lined with muslin or a tea towel. Place over a bowl and refrigerate for about 6 hours until the yoghurt is firm, but spreadable.
  2. Bring a small saucepan of lightly salted water to the boil. Add the broad beans and simmer for about 5 minutes. Drain well, refresh in iced water, then slip the broad beans out of their skins.
  3. Pound the garlic in a mortar and pestle with a little salt. Add the broad beans and crush lightly. Add the lemon rind and juice and the olive oil and crush together. Add the chopped herbs and pound until a chunky, loose sauce develops. Season with salt and pepper.
  4. To serve, spread the labne on a plate and top with the broad bean mixture. Add some smoked salmon slices if you like, drizzle with a little extra olive oil and serve with grilled Turkish bread.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.