Add a Modern European touch to your night with this Labne and mint salad with eshallot dressing by Culina Et Vinum‘s head chef, Naomi Lowry. This refreshing salad will have us dreaming about summer.
Labne
250gm natural yogurt
200ml olive oil
1 garlic, fine chop
2gm chilli flakes
1 sprig rosemary
½ lemon, zest
½ orange, zest
Cheese cloth Method
1. Put yogurt into the center of the cheese cloth and then tie up. Hang in fridge with a bowl underneath to catch the liquid. Leave for a minimum of 24 hours.
2. Mix remaining ingredients together to make the marinade.
3. Once most of the liquid has drained from the yogurt untie and roll into small balls and place into marinade.
4. Use as required.
Eshalot dressing
4 eschalot, finely slice in rings
50ml forum chardonnay vinegar dressing
200ml olive oil
20gm seeded mustard
2 sprigs thyme, picked
Seasoning
Method
Combine all ingredients together and season to taste.
For the salad:
1 small watermelon
¼ bunch mint
Eshalot dressing
Labne
1 watermelon radish
Seasoning
Method
1. Remove rind from watermelon and cut into bite sized dice.
2. Pick mint leaves and add to watermelon.
3. Dress with eshalot dressing and add sea salt flakes and ground black pepper. Then place into a bowl.
4. Finely slice radish, in rounds, and garnish salad with them. Then place the balls of labne on top.
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