Homemade Yogurt Cheese with Fresh Herbs
and Artichoke Salad
|Saturated Fat Acids||4.6 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Rinse parsley, basil and mint, shake dry, pluck leaves and chop finely. In a small bowl, mix herbs with yogurt and the sea salt.
Line a fine-mesh sieve with a clean kitchen towel or cheesecloth. Place sieve over a bowl, pour yogurt mixture into sieve and fold edges of towel over the top. Cover with a heavy plate. Let drain in the refrigerator for at least 24 hours (or up to 36-48 hours).
When yogurt cheese is ready, drain artichokes and cut into quarters. Rinse tomatoes, drain and halve.
Coarsely chop olives. Peel red onion and finely chop. In a bowl, combine artichokes, tomatoes, olives and red onion.
Add olive oil and orange juice to onion mixture, season with salt and pepper and toss to combine. Refrigerate for at least 1 hour to allow flavors to develop. Rinse oregano and shake dry.
Remove cheese from the lined sieve. With moistened hands, form the yogurt cheese into small balls. Season with pepper, garnish with oregano and serve salad on the side.