Carrot, Parsnip and Cumin Rosti with Poached Eggs and Black Pepper Labne

Carrot, Parsnip and Cumin Rosti with Poached Eggs and Black Pepper Labne

Labne is a fresh yoghurt cheese made by straining Greek yoghurt for 24 hours and then gently flavouring with salt and whatever else suits your dish. I love to spike it with lemon zest and black pepper. It’s the perfect partner for the Middle Eastern flavours of the rosti.

Serves 4

Photography by Kelly Gibney
From issue #62
March 8, 2016
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