for 4 people

Labneh

300 g	plain greek yoghurt
¼ tsp	salt

Dough

200 g	white flour
3 sprig	rosemary, finely chopped
½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
100 g	butter, melted, left to cool
1 ½ dl	milk
2	eggs, beaten
50 g	grated Cheddar

Waffles

a little	clarified butter
1 ½ tbsp	fine polenta (2 mins.)

To serve

50 g	grated Cheddar
15 g	Micro Greens

How it's done

Labneh

Combine the yoghurt and salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 4 hr.

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and eggs, knead to form a moist dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Mix in the cheese.

Waffles

Heat the waffle iron, brush with a little clarified butter. Sprinkle a little polenta on top. Place approx. 3 heaped tablespoons of batter onto the waffle iron for each waffle, sprinkle a little maize semolina on top. Cook the waffles for approx. 5 mins. Remove, allow to cool slightly on a cooling rack. Repeat these steps with the remainder of the batter.

To serve

Spoon the labneh, cheese and micro greens onto the warm waffles.

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