Sides, Vegetarian

Labneh with Herby Toasted Nuts

Step 1 of 4

Combine the yogurt and sea salt. Spoon the mixture into the centre of a few layers of cheesecloth and tie together the corners then tie the excess fabric to a ladle or wooden spoon. If you can’t do this you could also place into a sieve and balance the sieve over a bowl. Balance over a large, deep bowl and leave to drip for 12 to 24 hours. (Alternatively a nut milk bag can be used and tied to a kitchen sink tap!)

Ingredients

For the labneh

1kg 5% fat Greek yogurt
2 tsp sea salt
nut milk bag or several square of cheesecloth

For the herby toasted nuts

50g mixed nuts
generous handful fresh mixed herbs
3 tbsp extra virgin olive oil
pinch sea salt

Optional toppings

sliced red onion
pomegranate seeds

Step 2 of 4

Remove the labneh from the cheesecloth and place into a serving dish.

Ingredients

For the labneh

1kg 5% fat Greek yogurt
2 tsp sea salt
nut milk bag or several square of cheesecloth

For the herby toasted nuts

50g mixed nuts
generous handful fresh mixed herbs
3 tbsp extra virgin olive oil
pinch sea salt

Optional toppings

sliced red onion
pomegranate seeds

Step 3 of 4

Toast the nuts in a dry skillet for a few minutes until lightly browned and fragrant. Add to the food processer bowl with the blade, along with the remaining ingredients. PULSE a few times until everything is roughly chopped.

Ingredients

For the labneh

1kg 5% fat Greek yogurt
2 tsp sea salt
nut milk bag or several square of cheesecloth

For the herby toasted nuts

50g mixed nuts
generous handful fresh mixed herbs
3 tbsp extra virgin olive oil
pinch sea salt

Optional toppings

sliced red onion
pomegranate seeds

Step 4 of 4

Pour the herby nut mix over the top of the labneh then top with any other optional topping. Serve with crudités or flatbreads.

Notes:

Leave the labneh to drain for 12 hours for a more dip like consistency, 24 hours for a thick cream cheese like spread.

Ingredients

For the labneh

1kg 5% fat Greek yogurt
2 tsp sea salt
nut milk bag or several square of cheesecloth

For the herby toasted nuts

50g mixed nuts
generous handful fresh mixed herbs
3 tbsp extra virgin olive oil
pinch sea salt

Optional toppings

sliced red onion
pomegranate seeds

Cooking method:

Blender