Labneh with red berries and beetroot

Temps de préparation:60 min

Temps de cuisson:5 min

Portions:1

Saison:

Régime:Végétarien

This recipe highlights the red berries grown along the Basque coast and the milk of the Latxa sheep, a native breed of Euskal Herria, which we use to make our yogurt. We draw inspiration from international trends, adapting and reinterpreting them within our local context.

Ingrédients

250 g

Sheep yogurt

20 g

Extra virgin olive oil

1 clove

20 g

30 g

25 g

Beetroot, sliced and dried

Black pepper

Salt

prueba2

It adapts gastronomic elements from Euskadi to an international trend. It is a fresh and playful recipe, ideal for starting a meal.

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Étapes

For the Labneh:

- Strain the yogurt using a strainer or a cloth to remove the whey and achieve a thicker consistency. - Seasson the yougurt with the chopped garlic, extra virgin olive oil, black pepper and salt.

To finish:

- Place the labneh on the plate and distribute the berries and the rest of the elements over it.