*This recipe is gluten-free according to industry standards
At Linden Stores they smoke their yogurt using a covered BBQ. This recipe simplifies things with a pinch of smoked salt but if you want to try it, use the method described in the notes, below.
- full-fat yogurt 250g
- smoked sea salt 1 tsp
- long-stemmed broccoli 300g
- roasted peanuts 50g, chopped
- crispy shallots 50g (available ready-made in tubs from the supermarket)
- extra-mature cheddar 50g
Put the yogurt into a bowl and stir through 1/2 tsp smoked salt.
Bring a large pan of salted water to the boil and blanch the broccoli for 2-3 minutes or until tender. Drain well and toss in a bowl with a little olive oil and another pinch of smoked salt.
Spoon the yogurt onto 4 plates, add the broccoli on top and sprinkle with peanuts and shallots. Grate the cheese over and serve.
To smoke the yogurt on a BBQ, put a handful of hay into the bottom of a lidded BBQ where you would normally put the charcoal. Put the yogurt into a metal pot and sit on the grill above the hay. Light the hay then put down the lid and leave for an hour to allow the smoke to gently flavour the yogurt. Chill the yogurt until you need to use it.
- kcals 249
- fat 14g
- saturates 5.2g
- carbs 15g
- sugars 9.4g
- fibre 3g
- protein 14.2g
- salt 1.9g