Labneh with carrot pesto and Tomami

#1

vegetarian

spread & sandwich

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 500 g firm natural yoghurt
• 2 tsp. sea salt
• 300 g carrots
• 2 cloves of garlic
• 50 ml olive oil
• 1/4 tsp. of turmeric
• 1/2 tsp. of brown sugar
• 1/2 tbsp. vinegar
• 1 tsp. dukkah spice mix
• salt, pepper
• 1.5 tbsp. Tomami #1
• fresh thyme, dukkah spice mix for decoration
• Tomami #1 as a table condiment

INSTRUCTIONS

To make the Labneh cheese, suspend a sieve into a pan, and cover with a gauze cloth. Mix the yoghurt with the salt and pour into the sieve. Place in the refrigerator overnight. (The drained whey can be poured away.)
For the pesto, peel and grate the carrots and finely chop the garlic cloves. Fry both in 2 tbsp. oil on a low heat until the carrots are soft. Mix together with the remaining ingredients as well as the oil to make a soft paste. Spread the bread with the Labneh, add the carrot pesto and sprinkle with dukkah spice mix and thyme. Drizzle with a generous amount of Tomami #1 and enjoy.
Delicious on wholemeal bread, also goes very well with pitta bread. The Labneh can be kept in the refrigerator for approx. 5 days.