Spring Onion & Green Garlic Labneh

This creamy spring onion and green garlic labneh from Chef Nicco Muratore is brightened with lemon and mint—an ideal, tangy counterpoint to rich, spiced dishes like lamb meatballs.

Ingredients:
1 spring onions
4 sprigs parsley
4 sprigs mint
1 stalk green garlic
1 cup labneh or Greek yogurt
1 lemon, zested and juiced
1 teaspoon dried mint
1 teaspoon kosher salt
1 tablespoon olive oil

Method:
1. Mince the bottom bulb of the spring onion and then finely slice the greens. Pick the parsley and mint off the stems and finely chiffonade the herbs. Mince the green garlic stalk.

2. In a mixing bowl, add the labneh, minced onion, garlic and fresh herbs, plus lemon zest and juice, dried mint, salt and olive oil. Mix until combined and taste for acid and salt, adjusting if necessary. Serve alongside grilled meats.