Intense with fresh herbs, perfect to calm the heat from my lamb and pistachio sausage rolls. You could also serve this creamy side with any Middle Eastern style main.
Serve the labna with sausage rolls or spicy, meaty mains. Photo: William Meppem
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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
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.