garlic labne

- 1kg thick natural yoghurt
- 1 teaspoon sea salt flakes 
- 1 cup (250ml) extra-virgin olive oil 
- 4 cloves garlic, sliced 
- rind of 1 lemon 
- 8 peppercorns 
- flatbread, to serve
- Place the yoghurt and salt in a bowl and mix until well combined. Place into a colander lined with fine muslin and place over a deep bowl. Refrigerate overnight. Discard drained liquid.
- Roll tablespoonfuls of the labne mixture into balls and place in a bowl with the olive oil, garlic, lemon rind and peppercorns. Serve with flatbread. Serves 4–6
 
        





 
           © DONNA HAY GROUP
© DONNA HAY GROUP 
            