Lamb and labne salad
7
Points®
Total time: 12 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Popular in Middle Eastern cuisine, labne is a soft white cheese made from strained yoghurt.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
300 g
Salt
¼ tsp, flakes
Dukkah
2 tbs
Lamb backstrap, raw
288 g, (Buy 2 x 180g)
Ground cumin
1 tsp
Frozen broad beans
200 g
Asparagus
1 bunch(es)
Sugar snap peas
150 g
Cos lettuce
3 cup(s), baby variety, torn
Snow pea sprouts
100 g
Fresh lemon rind
1 tbs, finely grated
Lemon juice
¼ cup(s), (60ml)
Raw almonds
1½ tbs, toasted, chopped
Fresh mint
⅓ cup(s)
Oil spray
2 x 3 second spray(s)
Instructions
1
Line a colander with muslin or a clean Chux cloth. Place colander over a deep bowl. Combine yoghurt and salt in a bowl. Spoon yoghurt mixture into colander. Cover and place in fridge overnight. Drain and discard liquid.
2
Roll heaped teaspoons of thickened yoghurt mixture into balls. Roll balls in dukkah and place on a plate. Place labne in fridge until required.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Sprinkle lamb with cumin and season with salt and pepper. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before thinly slicing.
4
Meanwhile, cook broad beans following packet instructions. Drain. Refresh under cold water. Drain. Peel and discard skins.
5
Boil, steam or microwave asparagus and sugar snaps until tender. Drain. Refresh under cold water and drain.
6
Combine beans, asparagus, sugar snaps, lettuce, sprouts, rind, juice, almonds and mint in a large bowl. Serve lamb with salad and labne.
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