Braised, Charred Leeks, Dill Labneh, Potato Crisps & Pickled Currants - Cuisine Magazine - From New

Braised, Charred Leeks, Dill Labneh, Potato Crisps & Pickled Currants - Cuisine Magazine - From New

www.cuisine.co.nz

Experience a smoky twist with braised, charred leeks, paired with crispy potato chips and tangy dill labneh—perfectly balanced with pickled currants. Serves 4 | Prep: 40 mins | Cook: 40 mins.

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Ingredients

  • 500g plain yoghurt
  • 1 cup dill, chopped
  • 1⁄2 cup currants
  • 1⁄2 cup rice wine or cider vinegar
  • 1 potato
  • 1 litre sunflower oil
  • 1 tablespoon salt
  • 2 leeks

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