- low–fat natural yogurt
- ⅔ cup (160 g) fromage frais or quark
- 2 large cloves garlic
- 1 tablespoon snipped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh dill
- 1 teaspoon finely grated lemon zest
- salt and pepper
- 1 head witlof, leaves separated
- 4 carrots, cut into 5 cm sticks
- 1 bunch spring onions
- 4 stalks celery, cut into 5 cm sticks
- 4 slices wholemeal bread, about 170 g in total, cut into large chunks
- Line a deep sieve with a double thickness of muslin and set over a bowl.
- Mix together the yogurt and fromage frais or quark until smooth, then spoon into the muslin–lined sieve.
- Wrap the muslin over the top and put into the refrigerator.
- Leave to drain overnight.
- The next day, drop the unpeeled garlic cloves into a small saucepan of boiling water and simmer for 3 minutes, or until soft.
- Squeeze the garlic flesh out of the skins and mash or chop.
- Unwrap the drained yogurt mixture and put it into a clean bowl (discard the liquid that has drained from the mixture).
Add the blanched garlic, herbs and lemon zest to the yogurt cheese, and season with salt and pepper to taste.
(The yogurt cheese can be kept, covered, in the refrigerator for 3–4 days.)
- Spoon the yogurt cheese into a small bowl and set on a platter.
- Arrange the prepared vegetables and bread chunks around the platter, then serve