Serve the labna with sausage rolls or spicy, meaty mains. Photo: William Meppem
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Ingredients
400g plain yoghurt
1 small cucumber, about 175g
3 small bunches of herbs, say dill, parsley and mint
3/4 tsp salt
olive oil to serve
Method
1. Put the yoghurt in a bowl, grate the cucumber and stir it in with very finely chopped herb leaves and salt. Spoon this into a sieve lined with kitchen paper, or cheesecloth, and sit over a bowl in the fridge. Leave overnight to thicken.
2. To serve, spoon the herb labne into a serving dish, mix well and drizzle with olive oil.
Serve with Dan Lepard's lamb and pistachio sausage rolls.
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