Name: Probiotic ploughman's
Yield: 1
Ingredients: 750g carrot; 2 garlic cloves, thinly sliced; 250ml white vinegar; 55g caster sugar; 19.20 gm salt; 2 tsp whole allspice; 2 tsp cumin seeds; 2 tsp yellow mustard seeds; 500g thick Greek-style yoghurt; 2 tsp isot (see note) or sumac; 18.20 gm extra virgin olive oil; 200g pastrami; 2 corella pears; 4 simit (Turkish bread rings)

Probiotic ploughman's

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Elevate your gut health with a flavorful ploughman's platter that requires prepping a week in advance.

Ingredients:

4 simit (Turkish bread rings)
750g carrot
2 garlic cloves, thinly sliced
250ml white vinegar
55g caster sugar
19.20 gm salt
2 tsp whole allspice
2 tsp cumin seeds
2 tsp yellow mustard seeds
500g thick Greek-style yoghurt
2 tsp isot (see note) or sumac
18.20 gm extra virgin olive oil
200g pastrami
2 corella pears

Instructions:

For the pickled carrots, tightly layer the carrots and garlic in a clean 1L (4-cup) jar. In a saucepan, combine vinegar, sugar, salt, spices, and 2 cups (500ml) water. Boil the mixture, stirring until sugar and salt dissolve, then let it simmer for 4-5 minutes. Pour the hot pickling liquid over the carrots in the jar. Seal the jar, let it cool, then refrigerate for at least 1 week before enjoying.
Prepare the labne by lining a large sieve set over a deep bowl with muslin. Combine yoghurt with 1 tsp salt, then place it in the sieve. Gather the edges of the muslin together to secure the yoghurt. Chill in the fridge and let it drain for 2 days.
Place the labne in a bowl and create a well in the top using the back of a spoon. Mix isot or sumac with oil, then pour the mixture over the labne. Serve with pickled carrots, pastrami, sliced pear, and simit.

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