Sourdough toast, mint adjika, labneh and plums
- Published: 30 Oct 17
- Updated: 18 Mar 24
Olia Hercules’ sourdough toast recipe uses ripe plums, labneh and mint adjika to create a vegetarian starter that’s fit for any dinner party. Pair with a sparkling rosé for snacking perfection.
Advertisement
Ingredients
- 1 bunch of fresh mint, roughly chopped (save a few sprigs to garnish)
- 1 medium-hot green chilli, roughly chopped
- ½ a garlic bulb
- 1 heaped tsp Maldon sea salt
- 10-20ml rapeseed oil, plus more to drizzle
- 4 slices of sourdough bread
- A little mint adjika
- 4 tbsp labneh (or strained greek yogurt)
- 2-3 ripe plums, sliced
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Pop the mint, chill and peeled garlic cloves into a powerful food processor with the sea salt. With the motor running, trickle in the oil and whizz it just enough to blend it properly into a fine paste.
- Toast the sourdough bread (once toasted, cut them into smaller pieces if serving as a canapé). Brush a little mint adjika over each piece of toast and top generously with labneh and slices of plum. Scatter over the reserved mint sprigs and drizzle over a little more oil to serve.
Recipe continues after advertising
Advertisement
- Recipe from September 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 179kcals
- Fat
- 6.3g (1.9g saturated)
- Protein
- 6.3g
- Carbohydrates
- 23.2g (4.4g sugars)
- Fibre
- 2g
- Salt
- 1.7g
delicious. tips
Mint adjika is intensely minty, spicy and salty; only a tiny little brush will give your food a strong yet subtle flavour boost.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter