for 4 people

Labneh

500 g	plain yoghurt
½ tsp	salt

Herb oil

1 bunch	chives, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
1 dl	sunflower oil

Eggs and radishes

1 dl	water
1 dl	white wine vinegar
1	garlic clove, crushed
2 tbsp	sugar
1 tbsp	miso paste
½ tsp	turmeric
½ tsp	salt
1 tsp	peppercorn
4	hard-boiled eggs, peeled
1	organic lemon, peel shaved with a peeler and 2 tbsp of juice
2 sprig	dill
1 bunch	radish, cut lengthwise into slices approx. 2 mm thick

Carrots

1 tbsp	sesame oil
300 g	spring carrots, peeled
¼ tsp	salt
½ tbsp	liquid honey

To serve

2 sprig

dill, torn into pieces

How it's done

Labneh

Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Herb oil

Place the chives, parsley and oil in a measuring cup, puree for approx. 2 mins. Pour the herb oil into a second sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Eggs and radishes

Pour the water into a pan along with all the other ingredients up to and including the peppercorns, bring to the boil. Remove the pan from the heat. Add the eggs and all the other ingredients up to and including the dill, cover and leave to cool. Add the radishes, mix, cover and leave to infuse in the fridge for approx. 8 hrs. or overnight.

Carrots

Heat the oil in a non-stick frying pan. Add the carrots, season with salt, stir-fry for approx. 8 mins. Add the honey, mix.

To serve

Spread the labneh on a platter. Drain the eggs and radishes, halve the eggs, serve them on top of the labneh with the radishes and carrots. Garnish with the dill, drizzle with the herb oil.

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