Mango Salad with Ginger, Mint and Labneh
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Step 1: Strain Greek yoghurt through fine sieve or muslin overnight if possible to make labneh. Discard whey from labneh. Set aside until needed.
Step 2: Dress ripe mango with ginger wine, pinch of salt then set aside.
Step 3: Toss with green mango, mint and peppercorns place into serving bowls, topped with labneh and garnish with additional chopped mint, then serve.
Ingredients
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1/2 cup stones green ginger wine
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To taste salt
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