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Yoghurt curd with raw and grilled vegetables


"This works well in a large bowl to share for a starter, or with the yoghurt curd spooned over the vegetables as a salad," says Devlin. "I'd use a wood grill as the sole source of cooking for this, but a stove or an oven will work as well. You could swap the vegetables and herbs for pretty much anything you have access to, but these are my favourites."

You'll need

350 gm plain yoghurt 50 ml (2½ tbsp) dry apple cider 2 baby cucumbers 1/2 small white onion 1 ripe fig, halved 1 tbsp macadamia oil 1 tbsp chardonnay vinegar 2 Dutch carrots, scrubbed, trimmed and sliced into ribbons on a mandolin 2 small radishes, scrubbed, trimmed and thinly sliced on a mandolin 1/2 small zucchini, sliced into ribbons on a mandolin 2 tsp podded peas 2 tbsp of different herbs and herb flowers, such as, basil, rocket, rocket flowers, garlic flowers, lemon balm

Method

  • 01
  • Place yoghurt in a double layer of muslin, gather into a bundle, tie with string and hang in the refrigerator over a bowl to drain for 15 minutes. Transfer to a bowl, stir in cider vinegar and refrigerate until required.
  • 02
  • Heat a char-grill pan to high. Grill cucumber without turning, and onion and fig cut-sides down until well charred (4-6 minutes for cucumber and onion; 3-4 minutes for fig). Combine cucumber in a container with macadamia oil and chardonnay vinegar, cover and set aside to steam and cool (5 minutes). Separate onion layers and cut the fig into 2cm-3cm chunks. Remove cucumber from vinegar mixture (reserve) and thinly slice.
  • 03
  • Place carrot, radish and zucchini in a bowl of iced water for 5 minutes to crisp, then drain and season to taste. Spoon yoghurt curd into a serving bowl, scatter with peas, then arrange vegetables, fig, herbs and flowers alongside. Drizzle with the macadamia oil and vinegar mixture and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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