Barbecued scotch with summer herbs and labneh
Cook the perfect scotch fillet with yoghurt and garlic
4 - 6
Serves
12 mins
Prep Time
8 mins
Cook Time
Recipe author
Kathy Paterson
How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer's day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad.
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Ingredients
Beef
2 x 350g Quality Mark beef scotch fillets
i
1 Tbsp olive oil
Labneh
400g yoghurt
i
1 garlic clove
crushed
1 Tbsp fresh dill
chopped
grated zest of 1 lemon
To serve
A small handful of parsley
2 Tbsp chervil
1 lemon
4 Tbsp olive oil
6-8 radishes
2 handfuls watercress
Method
To Make Labneh
To Barbecue Beef
To Serve
1
Line a non-metallic sieve with cheesecloth and set over a deep bowl.
2
Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth.
3
Fold over the edges to enclose the yoghurt, cover with a clean tea towel and place in the fridge overnight or for up to 24 hours.
4
Place the labneh in a small bowl and mix through the chopped dill and lemon zest.
5
Cover and return to the fridge until ready to use.
6
Preheat a barbecue plate until very hot.
Nutrition Information per Serving (264g)
This nutrition analysis is based on 6 serves. This recipe is tagged low sodium as it has <120mg sodium per 100g.
Energy
1595kJ (381 kcal)
Protein
29.3g
Total Fat
27.8g
Saturated Fat
8.8g
Carbs
3.2g
Dietary Fibre
1.7g
Sodium
63mg
Iron
3.9mg
Zinc
3.4mg
Vitamin B12
1.5µg
