Fig, Basil and Labne Salad
Step 1: LABNE: Place the yoghurt, preserved lemon and salt in a small bowl, mix together well.
Step 2: Line a fine strainer or sieve with a cheese cloth or a clean Muslin cloth.
Step 3: Place the strainer over a bowl or jug to catch the whey.
Step 4: Cover yoghurt with plastic wrap and refrigerate for 24 hours.
Step 5: VINAIGRETTE: Combine all ingredients in a screw-top jar; shake well.
Step 6: To make the salad, place the figs, cos, radicchio, rocket and basil leaves into a mixing bowl and gently toss together.
Step 7: Just before serving, dress the salad with the Vinaigrette then place onto a serving platter.
Step 8: Dot with small spoonfuls of the Labne.
Maggie’s tip: Vino cotto is made from the must of grapes. Its unique sweet/sour flavour, known as ‘agrodolce’, works in any situation where you might use balsamic vinegar. It is available from good delis and gourmet food stores. Any leftover labne is delicious in salads or with grilled meat and chicken.
300g fresh figs cut in to quarters
2 cos lettuce leaves washed and dried
1 radicchio leaves washed and dried
1/2 bunch rocket washed and dried
1 cup fresh basil leaves
125ml 1/2 cup labne