Martha's ManiLife Labneh Topped Toasted Sourdough
Prep Time 10 min
Cuisine Savoury
Use Within Immediately
Method
Mix the yoghurt and salt well, tip into a clean tea towel, tie up the ends, leave in a colander over a bowl in the fridge to strain for 24 hours until the labneh is firm
Mix all ingredients for the dressing in a jar and shake well to combine
Lay the cucumber on a chopping board and thwack over and over with a rolling pin, then chop into bite-sized chunks, sprinkle with salt and leave for 15 minutes
Strain the cucumber over a sieve to drain liquid
Mix strained cucumber with a few spoonfuls of the dressing, the chopped spring onions and the coriander
Toast slices of sourdough then top generously with labneh and smacked cucumber
Eat without spilling it all down your top (not physically possible)
Ingredients
Serves 3 - 4
For the Labneh:- 1kg plain yoghurt (must be full fat)
- 6g salt (smoked salt works well here if you have some)
- 80g Manilife Deep Roast Smooth peanut butter
- 30g neutral oil (I used sunflower)
- 95g Chinese black vinegar
- 20g soy sauce
- 10g caster sugar
- 25g your favourite chilli oil
- 2 cloves garlic, grated
- 1 long cucumber
- A sprinkle of salt
- 3 x spring onions
- A small bunch of coriander
- 3/4 x slices of sourdough
