STRAWBERRIES, LABNEH & OLIVE OIL
A savoury spin on the classic strawberries & cream
Labneh, lemony strawberry compote, sumac, sea salt & a bold drizzle of our Spanish Extra Virgin Olive Oil. A creamy, tangy, sweet-savoury starter that hits in this hot weather. Serve with warm sourdough or just a spoon.
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PHATS USED: Spanish Extra Virgin Olive Oil
Why:Its balanced, fruity flavour works with the tangy labneh and sweet-sour strawberries where the pepperiness of an IEVOO would steal the show.
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INGREDIENTS
Labneh
• 1 pot full-fat Greek yogurt
• 1 tsp of sea salt
Strawberry Compote Ish
• ½ punnet strawberries, chopped
• Juice of ½ lemon
• 1 tsp sumac
• Splash of water (optional for consistency)
To Finish
• Fresh strawberries, halved or sliced
• Sumac
• Lemon zest
• Sea salt
• Spanish Extra Virgin Olive Oil
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METHOD
1) Strain the Labneh
Mix the yogurt with salt. Spoon into a cheesecloth and leave in a sieve over a bowl in the fridge for 12–24 hours until thick, creamy & spreadable.
2) Make the Compote
Add chopped strawberries, lemon juice, sumac & a splash of water to a pan. Simmer gently over low heat for 10 minutes until soft & jammy. Stir regularly to avoid catching.
3) Plate It Up
Spoon the labneh onto a plate or shallow bowl. Top with a generous spoonful of strawberry compote.
4) Finish with
A drizzle of SEVOO, strawberry slices, sea salt, a dusting of sumac and lemon zest for zing.
