Mango Salad with Ginger, Mint and Labneh
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.