Your herb of choice to finishI had basil on hand but mint would work too
Sea salt flakes and freshly cracked
Lightly toasted nuts that match your herb of choiceoptional (I’d suggest pine nuts or walnuts with basil and almond with mint)
Instructions
To make the vegan labne:
In a medium mixing bowl, combine all the ingredients for the labne. Note that the saltiness and lemon juice flavour intensifies as the mixture drains, so don’t add more thinking you’ll be adding extra flavour.
Spoon the mixture in muslin cloth or a nut milk bag in a colander or sieve atop a large bowl. You can place this in the fridge, or keep it on the counter if the house is cool. Allow the labne to drain for 12-24 hours. Note that this depends heavily on the thickness of the yoghurt you used and your personal preference. I prefer a more spreadable labne, so I drained mine for about 8-10 hours.
To make the roasted capsicums:
Preheat the oven to 180 degrees Celsius or 356 Fahrenheit.
Line a baking tray with baking paper and arrange the capsicums on it. Place into the oven for 60-80 minutes – however long it takes for the skin of the capsicum to be blistered and the flesh soft.
Once well cooked, place the capsicums in a large metal bowl and cover with a baking tray. Allow them to cool as they sweat – this will make peeling the skins off much easier.
Once cooled, peel and discard the skins. Discard as many seeds as possible without washing the capsicum strips – the juice is where all the flavour is.
To make the chilli oil:
While the capsicums are cooking, combine all the ingredients in a small saucepan over a low-medium heat. Cook for a couple of minutes, stirring intermittently, until the chilli sizzles a little. Take off the heat and set aside.
To finish:
Spread the labne over the base of your serving dish. Top with the roasted capsicum strips and drizzle with the chilli oil. Decorate with basil and finish with sea salt flakes, freshly cracked pepper and a squeeze of lemon juice.
Notes
A capsicum update: Monash has recently lowered the FODMAP threshold for red capsicums to 43g per person. This is significantly lower than the 'eat freely' label it used to live under. If you can eat capsicums with no issues, there's no need to worry. If not, though, consider using a different vegetable.