250gmsGreek style Oat yoghurtI used Oatly. After straining you should be left with 200 gms Labneh
A few Walnutscrushed between your fingers
1tablespoonElderflower Vinegar
1tablespoonMaple syrup
1tablespoonOlive oil
Saffron, a few strandswarmed in a teaspoon of hot water
Salt and pepper to taste
1teaspoonextra virgin olive oil
a few sprigs of parsley
Instructions
Place a double layered muslin cloth over a fine strainer, set over a bowl.
Transfer the yoghurt onto the centre of the muslin cloth. Bring all four sides of the cloth onto the centre and tie the ends, not too tightly. This will prevent the air from getting in.
Set aside the yoghurt in the fridge for a minimun of 4 hours. You can either leave it on top of the sieve with a bowl underneath or hang it in the fridge with a bowl underneath to catch the whey.
Peel carrots and add olive oil, elderflower vinegar, salt and pepper and roast in oven at 200ºC for about 20 minutes. Once ready, set aside to cool.
Remove Labneh from muslin cloth and transfer to a bowl. Season with some salt. Add saffron strands to a bowl and a teaspoon of warm water, this will release the colour and flavour of the saffron. add this water and saffron mix to the labneh and mix well.
To serve, transfer Labneh to a plate. Add some good quality extra virgin olive oil. ( optional, but highly recommended ), some freshly ground pepper. Now crush some walnuts between your fingers and sprinkle over the Labneh. Finally add your roasted baby carrots and garnish with parsley spigs.
Serve with a side of either sourdough or pita bread.