Lemony Smashed Peas with Labneh on toast. | Chadstone Region Osteopathy

Lemony Smashed Peas with Labneh on toast.

I am a lot of things.
“Social media influencer” is not one of them.
Apologies for the amateurish picture that looks more like a dog’s breakfast than a human’s, but I can assure you it was delicious!
Lemony smashed peas on toast with Labneh – easy, yummy and full of protein, folate, magnesium and probiotics, -making this a perfect breakfast for pregnant ladies, muscle health, gut health and energy support!
– 500g tub unsweetened Greek yoghurt
– 1/2 cup of frozen peas
– pinch of salt and pepper
– 1 tsp chopped fresh dill (optional)
– Drizzle Extra Virgin Olive oil
– Juice of 1/2 lemon
– 2 slices good quality sourdough, multigrain or rye
Step one:
Make the Labneh (do this the night before – make a big batch, which will keep in the fridge in a container for as long as your yoghurt had left until it’s use by!)
Labneh is a middle eastern yoghurt cheese, with a consistency similar to that of Chevre. It is totally idiot proof to make, and completely delicious!
You’ll need either a cheesecloth or brand new, totally clean chux, a large mixing bowl, a longish cooking utensil (I used a ladle) and a rubber band.
– Empty the yoghurt into a clean bowl and add a pinch of salt and the chopped dill. Mix though thoroughly.
– Place the yoghurt in the middle of the cheesecloth/chux, and gather all corners with the rubber band.
– Attach the hanging yoghurt cloth ball with the rubber band to your long utensil, which will be used as a rod to hang the cloth ball over your bowl.
– Allow this to hang, and therefore drip the whey out of the yoghurt, overnight in the fridge.
– by morning, the remaining yoghurt will be firm, much like the consistency of fetta or Chevre. ie, Labneh!
– Remove the Labneh from the cloth and store in a container in the fridge.
Step 2: (the morning of)
Place your 1/2 cup of peas in a bowl with just enough water to cover. Microwave until they are cooked (approx 5 mins). Drain.
Step 3: Smoosh the peas with the back of a fork. Once sufficiently battered, add a drizzle of oil, juice of half a lemon (more or less depending on how much you enjoy lemon) and a pinch or salt and pepper. Smoosh around some more.
Step 4: Meanwhile, toast your bread
Assembly: Toast, with a smear of Labneh, topped with the pea mix.