Allergens -
Ingredients
Yoghurt, Tomato, red onion, Parsley, basil, Red wine vinegar, Balsamic vinegar, Olive oil, smoked paprika, nigella seed, Brown sugar, mustard seed, pine nuts, Salt, Pepper, Garlic, Warrigal green, lemon mrytle, Parmesan, Native River mint, Lemon.
Preparation and storage notes
Spread the labne over the base of a bowl or plate. Top with cherry tomato jam and layer with herb pesto. Serve with fresh crusty bread or crackers. Keep refrigerated until ready to eat.