Mint labne

By: Matt Tebbutt From: Market Kitchen

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Prep time:
5 mins, plus 5 hrs straining
Cook time:
Serves:
4

Matt Tebbutt flavours this creamy Middle-eastern cheese with lemon zest, making a tangy side dish that's great with pitta bread

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Ingredients

  • 500ml natural Greek yogurt
  • 1 small bunch Mint, finely chopped
  • 1/2 Lemon, grated zest only
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Method

1. Line a small conical sieve with a double layer of muslin and suspend the sieve over a large bowl to catch the whey. Pour the yogurt in to the muslin and leave to strain for 5 hours.

2. Tip the strained yogurt into a bowl, add the mint and lemon zest, season with salt and pepper and stir until creamy. Serve.

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