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Wild Garlic and Nettle Chermoula Labneh
Spring is an ideal time to collect wild food, and Chef Ali has worked her magic in this beginner-foraging friendly recipe.
Ingredients
For the Labneh
- 950g Yeo Valley Organic Natural Yogurt
- Salt and pepper
For the Wild Garlic & Nettle Chermoula
- 4 large handfuls of nettles
- 4 large handfuls of wild garlic
- 1/4 tsp paprika
- 1/4 tsp cumin seeds
- 1 small red chilli, diced
- ½ lemon, juiced and zest
- 70ml of olive oil
- 1/2 tsp flaky sea salt
Method
To make the Labneh:
- Add the yogurt to the centre of a clean piece of damp muslin cloth, pull the edges of the muslin cloth together and tie with string.
- Place this into a colander with a bowl underneath and transfer to a fridge to drain.
- For best results let the yogurt drain for 48hrs before using. This process will separate the curds and the whey of the natural yogurt.
To make the Wild Garlic & Nettle Chermoula:
- Blanch the nettles in boiling water for 10 seconds, drain and add then to cold water.
- Dry the nettles and then roughly chop them.
- Wash and dry the wild garlic, chop them and add them to the bowl with the nettles.
- Toast the paprika and cumin seeds in a dry frying pan, grind them together and leave them to cool.
- Add the rest of the chermoula ingredients to the nettles and wild garlic as well as the ground spices. Stir to combine the ingredients.
Plating up!
- Add the strained yogurt to a large mixing bowl.
- Add the chermoula and season with ½ a lemon zest, salt and pepper.
- You can preserve the labneh by balling it up and adding it to a sterilised jar, topped with olive oil. This will keep for up to two week. Alternatively, you can make a labneh bowl topped with extra chermoula, pickled vegetables and roasted nuts.
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