THE DAIRY KITCHEN
Labna with Fennel and Sea Salt with Toasted Seeds and Baby Vegetables
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Put this out for as a healthy starter at your next barbecue and watch it be devoured.
Ingredients
1 tablespoon pepitas1 tablespoon sunflower seeds
1 tablespoon sesame seeds
2 teaspoons poppy seeds
200g Barambah Organics Fennel and Salt Labna, drained
1 small bunch baby carrots, trimmed, peeled and cut in half lengthways
1 punnet cherry tomatoes
1 small bunch small radishes, trimmed and halved
200g small lebanese cucumbers, cut in half lengthways
crusty bread, for serving
Method
- Place seeds onto a baking paper lined tray and roast at 200°C for 10-12 minutes or until lightly toasted, transfer to an airtight container until required.
- To serve, place labna on a serving board or platter, drizzle with accompanying oil and scatter with toasted seeds. Accompany with vegetables and crusty bread as the perfect alternative to dip and crackers.
