Whipped yoghurt with feta and soft herbs

AT A GLANCE

  • Serves 6 people

  • 500 gm thick natural yoghurt
  • 220 gm creamy feta
  • 1 generous tsp Dijon mustard
  • ½ cup shredded flat-leaf parsley leaves
  • 2 tbsp chopped tarragon leaves
  • 2 tbsp snipped chives
  • 2 tbsp chopped chervil sprigs
  • To garnish: pomegranate seeds (optional)
01   To strain the yoghurt, spoon it into a clean muslin or cheesecloth square or tea towel. Tie the corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight to drain.
02   To remove excess salt from the feta, soak it in cold water for around 10 minutes, changing the water twice. Crumble the feta roughly into a food processor and purée for a minute, pushing the mixture down from the sides once or twice. Add the strained yoghurt and mustard and purée again until very smooth and creamy.
03   Tip the mixture into a large bowl and stir in the fresh herbs. Taste and adjust seasoning if necessary. Chill, covered, until ready to eat, then transfer to a serving bowl or plate, scatter with pomegranate seeds, if using, and serve.
Note Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Recipe:

GREG AND LUCY MALOUF

Photography:

MARK ROPER

Styling:

GLEN PROEBSTEL

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