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Probiotic ploughman's

  • 4 Servings


  • 2 bunches (750g) baby heirloom carrots (unpeeled), scrubbed, trimmed
  • 2 garlic cloves, thinly sliced
  • 1 cup (250ml) white vinegar
  • 1/4 cup (55g) caster sugar
  • 2 tablespoons salt
  • 2 teaspoons whole allspice
  • 2 teaspoons cumin seeds
  • 2 teaspoons yellow mustard seeds
  • 500g thick Greek-style yoghurt
  • 2 teaspoons isot (see note) or sumac
  • 1 tablespoon extra virgin olive oil
  • 200g pastrami
  • 2 corella pears
  • 4 simit (Turkish bread rings)


  • 1
    To make the pickled carrots, pack carrots and garlic vertically into a 1L (4-cup) sterilised jar. Place the vinegar, sugar, salt and spices in a saucepan with 2 cups (500ml) water. Bring to the boil, stirring until sugar and salt dissolve, then simmer for 4-5 minutes. Pour the hot pickling mixture into the jar to cover carrots. Seal with a lid, then cool before refrigerating for at least 1 week.
  • 2
    For the labne, line a large sieve set over a deep bowl with muslin. Combine yoghurt with 1 tsp salt, then place in the sieve and gather edges of muslin together to secure. Place in the fridge and drain for 2 days.
  • 3
    Transfer labne to a bowl, making an indent in the top with the back of a spoon. Combine isot or sumac with oil, then drizzle over labne. Serve with pickled carrots, pastrami, sliced pear and simit.

Source: taste.com.au


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