Donna Hay's Labne with Tarragon & Orange
- Prep
- 0
- Cooking time
- 0
- Serves
- 4
Method
1- Line a medium bowl with a double layer of fine muslin. Place the yoghurt and salt in the muslin, gather the edges to enclose and use kitchen string to secure.
2- Tie the string around a long wooden spoon and balance the spoon on the rim of a large jar or bowl to suspend the yoghurt, making sure the muslin doesn’t touch the bottom of the container.
3- Place in the fridge for at least 12 hours, or until the labne is firm. Place 1 tablespoon of the oil in a small frying pan over high heat for 2 minutes or until the oil is hot. Add the tarragon and cook for 30 seconds or until crispy.
4- Remove from the oil and drain on paper towel.
5- Remove the labne from the muslin, discarding the excess liquid. Place in a serving bowl and top with the crispy tarragon, remaining oil, extra salt and orange rind. Serve with crackers.
Ingredients
500g tub natural Greek-style (thick) yoghurt
1 teaspoon sea salt flakes, plus extra to serve
¼ cup (60ml) Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
3 sprigs tarragon
1 teaspoon finely grated orange rind
crackers, to serve

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Ultra Premium Hojiblanca Extra Virgin Olive Oil