Barbecued Scotch with Summer Herbs and Labneh
Cook the Perfect Scotch Fillet with Yoghurt and Garlic
4 - 6
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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Special Occasion & Entertaining,
2 x 350g Quality Mark beef scotch fillet
A dash of olive oil
1 garlic clove
1 tbsp fresh dill
grated zest of 1 lemon
A small handful of parsley
2 tbsp chervil
4 tbsp olive oil
2 handfuls watercress
To Make Labneh
To Barbecue Beef
Line a non-metallic sieve with cheesecloth and set over a deep bowl.
Mix together the yoghurt, garlic and a good pinch of salt and place in the cheesecloth.
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.
Place the labneh in a small bowl and mix through the chopped dill and lemon zest.
Cover and return to the fridge until ready to use.
Preheat a barbecue plate until very hot.
Nutrition Information per Serving (220g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)