-
Line a bowl with a double
layer of muslin and spoon in the yoghurt. Gather the edges
of the muslin around it, tying a knot at the top. Hang the
yoghurt over the bowl for 4 -6 hours, we find it easiest
to hang it from a tap or using 2 chairs with a broom
handle balance on top. Turm out onto a plate and chill.
-
Heat the oven to 160/ Fan
140C/ Gas 3. Spread the walnuts on a baking tray and toast
for 10-12 mins until golden. Allow to cool and roughly
chop.
-
For the Roasted red
peppers: to skin peppers, blister the skin under
a hot grill. Slice the top off the pepper. Remove the
seeds and white ribs from inside the pepper. Cut the
pepper in half lengthways and in half again. Place the
pepper quarters onto a grill, skin-side up. Grill the
pepper quarters until the skin is blistered and blackened,
then transfer to a resealable plastic bag. Set aside for
5-10 minutes, or until the skin has loosened from the
pepper flesh. Once the pepper quarters are cool enough to
handle, peel off the skins and discard.
-
To serve, spread the labneh
out on a plate, drizzle woth olive oil, season & scatter
with walnuts, with the red peppers on the
side.
|
DAILY
DINNERS 
