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Honey yoghurt cheese with toasted sesame seeds, figs and mint

You'll need

500 gm Greek-style yoghurt 100 gm honey, plus extra to serve 100 gm toasted sesame seeds 5 small black figs, quartered 12 mint leaves To serve: olive oil


  • 01
  • Combine yoghurt and honey in a bowl and stir to combine. Transfer to a sieve lined with moistened muslin and placed over a bowl, then cover and refrigerate until firm and well drained (1-1½ days).
  • 02
  • Place sesame seeds on a tray, roll yoghurt into walnut-sized balls, then coat in sesame seeds and refrigerate until required. Makes about 20.
  • 03
  • Arrange figs, mint and yoghurt balls on plates, drizzle with a little extra honey and olive oil, season to taste and serve.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“Honey and yoghurt together always reminds me of Greece,” Barthelmess says. “In Greece, yoghurt cheese is found without the addition of honey, but I wanted something to complement the figs, so I’ve added honey to the mix. This dish has a nice balance of sweet and savoury flavours and can be eaten at the start or end of a meal.” You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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Late-harvest muscat.

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