Labne with broad beans and herbs

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

Chilling time: 6 hours

Serves 4 as a starter

Instructions

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.

Photography by Danielle Abou Karam.

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