I think these little balls of yoghurty yumminess are perfect for Friday night drinks, broken up to spice up a green salad, or a perfect gift. Now, go get a glass of wine, some crackers and snack away.
- 500g greek yoghurt
- za’atar spice mix
- olive oil
- salt & pepper
- To make the labne you scoop the yoghurt onto into a nut bag/onto a clean muslin cloth (or new rinsed chux will do). Pull up the corners to form a ball and tie a rubber band on the top. Suspend the bag over a jug by threading a wooden spoon through the rubber band and resting it across the mouth of the jug. Leave overnight (at least). You can add the liquid that drips out to your green smoothie!
- Make balls from the labne, roll them in your hands then roll them in spice mix.
- Pour a little olive oil into the bottom of a jar, place a few balls in, more oil and repeat until the jar is full. Stick a few thyme sprigs into the jar.
Even if you don’t like kale, you just might like kale chips. I don’t really like it raw (I mostly use it in my green smoothies), but I don’t mind the chips. I have tried making them both in the oven and in the dehydrator. The process is the same but I think I prefer the oven as it’s quicker and I think they are a bit crisper. They are super easy and lots of kids (mine are an exception) actually like them too. Best eaten immediately!
- 1/2 bunch kale (any variety, the ones pictured are cavalo nero but curly kale is great too)
- 2Tbsp olive/avocado/coconut oil
- 1 Tbsp coconut aminos (optional)
- cut the stalks out of the leaves and break them into ‘chip-sized’ pieces
- Toss in a bowl with oil (& coconut aminos if you want to) – you can rub the leaves with the oil – it does need to coat the leaves but you don’t really want it dripping)
- Sprinkle with salt (probably don’t need as much if using the coconut aminos)
- OVEN METHOD – place on oven trays lined with baking paper and place in the oven (180C/350F) for about 10 mins but keep a good eye on them as they may only need 6-8. Remove, eat.
- DEHYDRATOR METHOD – place on the shelves of your dehydrator and leave over night – mine needed 8 hours or so.