This dish is a celebration of Spring. It embraces radishes, whose quick, plentiful appearance offers so much hope to gardeners at this point in the season, whilst everything else remains slightly sleepy.

Rich, creamy labneh is the perfect base for the tender, fire-cooked bavette steak. With plenty of crunchy radishes to dunk and warm, soft flatbreads to scoop, it makes a quick, easy yet incredibly tasty sharing dish.

Ingredients

For the Labneh
475g

Yoghurt
A pinch of

Sea salt
For the Steak
1

Bavette Steak
A drizzle of

Olive oil
A pinch of

Sea salt & freshly ground black pepper
A handful of

Radishes

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Method

Start by making your Labneh. For this you'll need a bowl, a sieve and a clean muslin cloth. Drape the muslin cloth over the sieve and place into a bowl. Pour the yoghurt into the cloth, and season with the salt. Leave it to thicken overnight (the longer you leave it, the thicker it will become) and then scrape the delicious, creamy labneh out of the muslin cloth and onto your dish.
Ensure your Bavette Steak is thoroughly thawed. Before cooking, allow the steak to dry out and reach room temperature.
Generously season the steak with good quality salt and pepper and drizzle it with a little olive oil.
Cook the steak over your BBQ or in a cast iron pan for about 5 minutes, until a caramelised crust has formed. Turn the heat down slightly and cook for another 4 minutes on each side. Leave to rest in a warm place for at least 5 minutes before carving.
Wash your radishes and warm your flatbreads.
Slice your steak and place on top of the labneh. Enjoy!