Labna is a yoghurt cheese made from cow’s milk, often marinated in oil. You can find these small balls of cheese in stores leading middle-eastern foods. In this simple salad the Labna cheese is pared with beets, tomatoes, coriander and a lemon dressing – making this beautiful, fresh and flavorful salad.
Time: 10 minutes
14 oz. (400 g) small boiled and peeled organic beets, cut in quarter
14 oz. (400 g) organic cherry tomatoes, cut in half
½ organic lemon, juice and zest
1 teaspoon Maldon salt
½ teaspoon pepper
6 tablespoons organic extra virgin olive oil
Mix all the ingredients listed above in a bowl.
1 handful fresh coriander leaves
20 balls of Labna cheese
If you want to make your own Labna cheese, this is how to do it:
1 pint (5 dl) of Greek yoghurt
1 cup olive oil
+ Your choice of seasoning, I used chili, garlic, menthe and salt
Line a strainer with a cloth or coffee filters, and pour in the yogurt. Place this in the fridge for 2-3 days over a bowl. When it is finished approximately 1 cup of whey should be in the bowl.
Roll the cheese into small balls with your hands in the size of a cherry tomato. Place them in one layer in an airtight container; pour in just enough oil to cover them. Repeat the layering until you are finished.
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