Ingredients.

(Serves 6)

• 500ml Dalewood Yoghurt
• 15 g salt
• 10g + 10g chopped fresh parsley
• 6  x 20x20cm square muslin cloths or 6 x clean tea towels
• 30g Dijon mustard
• 25g red wine vinegar
• 25g orange juice
• Zest of 1 orange
• 10g honey
• 20g chopped flat leaf parsley
• 200ml olive oil
• Salt and pepper to taste
• 3 medium sized aubergine
• 1 round Dalewood Feta, crumbled into pieces
• A handful of fresh coriander, chives or basil

Method.

To make the labneh:

1. Mix together the Dalewood yoghurt, salt & 10g chopped parsley.
2. Leave to stand in bowl in fridge for 3 hours.
3. Sprinkle the remaining 10g parsley in equal amounts onto the 6 cloths.
4. Spoon an equal amount of the slightly thickened yoghurt mixture onto the parsley on each of the cloths.
5. Pull the edges of the cloths together and tie tightly together with string to form equally sized balls.
6. Hang in fridge for 72 hours with a tray underneath them to catch the liquid that will drain off.

To make the dressing:

1. Whisk together the Dijon mustard, red wine vinegar, orange juice, zest of 1 orange, honey, chopped parsley & olive oil.
2. Season with salt and pepper to taste. Don’t over salt as the dish has feta in it which is already salty.
3. Set aside in fridge.

To prepare the aubergine:

1. Peel and slice lengthways into 1.5 cm thick slices.
2. Sprinkle with salt and leave to stand for 30 min.
3. Rinse the salt off and squeeze out excess water.
4. Season with black pepper (no salt) & grill with a little oil until soft.

To serve:

1. Place the room temperature slices of aubergine onto a serving platter or plates.
2. Drizzle with a little of the dressing.
3. Place the labneh balls onto the aubergine slices and drizzle a bit more dressing over each one.
4. Sprinkle with the crumbled feta.
5. Add the coriander, basil and chives.

Recipe courtesy of Garth Bedford, The Kraal Restaurant

Photo by Sam Linsell