Smoking labneh imparts an great earthy flavour but if you don’t have a smoker this dish is still absolutely delicious served with unsmoked labneh.
- 500 g Greek yoghurt
- ½ onion, thinly sliced
- ¼ daikon, peeled and coarsely grated
- ½ beetroot, peeled and coarsely grated
- ½ tsp freshly grated ginger
- 1 tbsp caster sugar
- 1 tsp cumin seeds
- 2 tbsp extra virgin olive oil
- 2 thick pork chops
- Small handful each of mint and parsley
- Juice of 1 lime
- Salt and pepperberry (or pepper)
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.
Start this recipe a day ahead, as the labheh needs to strain overnight.
1. For the labneh, rest a sieve in a large bowl and line with muslin cloth. Pour in the yoghurt, season with a pinch ofsalt and gently stir. Bring in all the sides of the cloth and twist together. Then tie with kitchen string or a rubber band. Refrigerate overnight. The following day, discard the liquid (whey) that has gathered at the bottom of the bowl. Place the labneh in a glass bowl. Place in a smoker for 8-10 minutes, if using, to impart that smoky flavour.
2. Combine the onion, daikon, beetroot and ginger in a bowl. Add the sugar, cumin and 1 tablespoon of salt, stir to combine, then set aside for 15 minutes (or you can make this the day before if you wish). Just before serving, strain and discard excess liquid.
3. Heat grill over a medium-high heat. Drizzle 1 tablespoon of oil over the pork chops and season with salt and pepper. Cook for 4-5 minutes on each side. Rest for 4 minutes.
4. In a small bowl gently toss mint and parsley and dress with a drizzle of olive oil, lime juice and a pinch of salt. And pepper berry.
5. Serve pork with a generous dollop of labne. Garnish with pickled beetroot and herb salad.