Sourdough toast, mint adjika, labneh and plums

Name: Sourdough toast, mint adjika, labneh and plums
Yield: Serves 4 as a snack or canapé
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

Published: 30 Oct 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4 as a snack or canapé
Hands-on time 15 min

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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

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 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.

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Sourdough toast, mint adjika, labneh and plums

Ingredients

Method

Nutrition

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