Ingredients:
- Fernglen Farm New Zealand Sheep Milk Labneh
- 1 Tamarillo
- 1 Slice of Grizzly Midnight sourdough
- Pickled parsley
- Salt
Instructions
Step 1
Score the top of the Tamarillo in a cross hatch pattern and blanch in a rolling boil for 30 seconds.
Step 2
Submerge in ice water to help the skins peel away from the flesh easily.
Step 3
Peel Tamarillo and set aside.
Step 4
Toast a slice of your favourite bread. Today we’re using Grizzly’s Midnight Sourdough.
Step 5
Once the bread is toasted, spread labneh and season with flakey sea salt.
Step 6
Slice the Tamarillo into thin slices and lay on them on top of the labneh and finish with freshly picked Italian parsley leaves.
