Fig, Basil and Labneh Salad

INGREDIENTS

Labne

  • 1 cup Greek Yoghurt
  • 1 tbspn Preserved lemon rind
  • 1 tspn Sea Salt

Salad

  • 300g Fresh Figs
  • 1 Radicchio
  • 1/2 bunch Rocket
  • 1 cup Fresh Basil Leaves

Vinaigrette

  • To taste Freshly ground black pepper
Print Recipe

LABNE: To be made 24 hours in advance.

Place the yoghurt, preserved lemon and salt in a small bowl, mix together well.

Line a fine strainer or sieve with a cheese cloth or a clean Muslin cloth.

Place the strainer over a bowl or jug to catch the whey.

Cover yoghurt with plastic wrap and refrigerate for 24 hours.

VINAIGRETTE: Combine all ingredients in a screw-top jar; shake well.

To make the salad, place the figs, radicchio, rocket and basil leaves into a mixing bowl and gently toss together.

Just before serving, dress the salad with the Vinaigrette then place onto a serving platter.

Dot with small spoonfuls of the Labne.