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 (220g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1331kJ (318 kcal)
Protein
26.1g
Total Fat
22.6g
Saturated Fat
7.9g
Carbs
2.6g
Dietary Fibre
g
Sodium
92mg
Iron
3.2mg
Zinc
4.6mg
Vitamin B12
1.9µg
