Recipes for starters & light meals

Avocado recipes

Zesty avocado salad with roasted walnuts, celery and mustard cress sprouts

2 minutes

Minted brinjal and Labneh creamy mash

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus chilling, but the labneh needs to strain overnight

Cooking Time 10 minutes

Ingredients

3 cups plain yoghurt
1 t salt
1 large brinjal, cubed
2 T olive oil
2 cloves garlic, crushed
4 spring onions, chopped
Sea salt and freshly ground black pepper
Flatbreads, for serving
Fresh mint, to garnish

Method

To make the labneh : Combine the yoghurt and salt and spoon onto a sheet of muslin cloth. Tie together the corners of the cloth and chill, suspended over a bowl, overnight.

Once strained to a cheeselike consistency, transfer to a separate bowl.

Place a large pan over a medium to high heat and fry the brinjal cubes in the hot olive oil until soft and golden.

Fold into the labneh, along with the garlic and spring onion, and season to taste. Spread thickly onto flatbreads and top with fresh mint.

Cook's note: Labneh is a Lebanese soft cheese that can replace cream cheese in many recipes.

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Minted brinjal and Labneh creamy mash

Minted brinjal and Labneh creamy mash

Ingredients

Method