Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
Total time1 hr and 5 mins
Serves 8, with other dishes
400g Greek yogurt4 spring onions, finely sliced1 tbsp each dill and mint, choppedextra-virgin olive oil, for drizzling
STEP 1Tip the yogurt into a fine sieve set over a bowl, then leave to drain in the fridge for 1 hr. Discard any liquid that has drained off. Scrape into a mixing bowl, then stir in the onions and most of the herbs. When ready to serve, drizzle with a little extra virgin olive oil and sprinkle with the remaining herbs and a little black pepper.
