Sourdough toast, mint adjika, labneh and plums

Sourdough toast, mint adjika, labneh and plums
  • Serves icon Serves 4 as a snack or canapé
  • Time icon Hands-on time 15 min

Olia Hercules’ sourdough toast recipe uses ripe plums, labneh and mint adjika to create a vegetarian starter that’s fit for any dinner party. Pair with a sparkling rosé for snacking perfection.

Nutrition: per serving

Calories
179kcals
Fat
6.3g (1.9g saturated)
Protein
6.3g
Carbohydrates
23.2g (4.4g sugars)
Fibre
2g
Salt
1.7g
Calories
179kcals
Fat
6.3g (1.9g saturated)
Protein
6.3g
Carbohydrates
23.2g (4.4g sugars)
Fibre
2g
Salt
1.7g

Ingredients

  • 1 bunch of fresh mint, roughly chopped (save a few sprigs to garnish)
  • 1 medium-hot green chilli, roughly chopped
  • ½ a garlic bulb
  • 1 heaped tsp Maldon sea salt
  • 10-20ml rapeseed oil, plus more to drizzle
  • 4 slices of sourdough bread
  • A little mint adjika
  • 4 tbsp labneh (or strained greek yogurt)
  • 2-3 ripe plums, sliced

Method

  1. Pop the mint, chill and peeled garlic cloves into a powerful food processor with the sea salt. With the motor running, trickle in the oil and whizz it just enough to blend it properly into a fine paste.
  2. Toast the sourdough bread (once toasted, cut them into smaller pieces if serving as a canapé). Brush a little mint adjika over each piece of toast and top generously with labneh and slices of plum. Scatter over the reserved mint sprigs and drizzle over a little more oil to serve.

delicious. tips

  1. Mint adjika is intensely minty, spicy and salty; only a tiny little brush will give your food a strong yet subtle flavour boost.

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