Squashed tomato and black garlic labneh pasta salad
serves
4
Squashed tomato and black garlic labneh pasta salad
A hearty, vegetarian pasta best enjoyed in warm weather.
Ingredients (10)
- 1kg Greek yoghurt
- 500g mixed cherry tomatoes
- 1 tsp cumin seeds, toasted, crushed
- 1/2 long red chilli, finely chopped
- Juice of 1/2 lemon
- 1 tbs red wine vinegar
- 2 tbs extra virgin olive oil, plus extra oil to serve
- 400g casarecce pasta
- 2 black garlic cloves (from supermarkets and grocers
- Flat-leaf parsley leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place yoghurt in a colander lined with a large square of muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid (labneh can be stored, covered and chilled, for up to 1 week).
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2.In batches, squash tomatoes using a mortar and pestle. Transfer to a bowl and stir through cumin, chilli, lemon juice, vinegar, oil and 1/2 tsp salt flakes. Set aside.
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3.Meanwhile, cook the pasta according to packet instructions. Drain and rinse under cold water.
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4.In a bowl, mash garlic with a fork and fold through labneh. Spread garlic labneh over a serving platter. Toss pasta through tomato mixture, then spoon over labneh (or Greek yoghurt). Scatter with parsley and drizzle with any tomato juices.
Recipe Notes
Begin this recipe 1 day ahead. Substitute Greek yoghurt for labneh if you like.
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