Of middle-eastern Mediterranean origin, labne is so simple to prepare yet looks and tastes stunning. Perfect for a spring and summer BBQ as an appetiser.

Chef: Russell Blaike, Must Wine bar Perth

Ingredients:

• 200g labne
• 1 tspn sumac
• Pinch sea salt
• 1 tspn fresh picked thyme leaves
• 12 or more pitted Kalamatta olives
• Generous splash of Dandaragan Estate EVOO fruity
• freshly ground black pepper
• Lots of Turkish flat bread (toasted or BBQ?d to serve with dish)

No. Serves: 2

Cooking Instructions:

• Spread the labne on a large white plate in a circular motion about 1/2cm thick. It should cover the plate entirely.
• There should be plenty of troughs and peaks to capture the EVOO you are about to drizzle over the dish.
• Sprinkle generously with sumac, thyme leaves, sea salt, pitted olives and black pepper.
• Finish with a generous drizzle of EVOO
• Spread the labne on a large white plate in a circular motion about 1/2cm thick. It should cover the plate entirely.
• There should be plenty of troughs and peaks to capture the EVOO you are about to drizzle over the dish.
• Sprinkle generously with sumac, thyme leaves, sea salt, pitted olives and black pepper.
• Finish with a generous drizzle of EVOO.