Labneh with Strawberries, Pistachios and Mint
Photography Josh Griggs.
I love using infused labneh with both sweet and savoury dishes. This honey and rosewater yoghurt version is a perfect pairing with ripe strawberries and makes a fresh ending to any meal. We served ours with a crisp Spanish orange and sesame biscuit called tortas de aceite.
Serves: 4–6
INGREDIENTS
3 cups thick plain yoghurt
3 tablespoons honey
1 tablespoon rose water
¼ teaspoon sea salt
To serve
1 punnet strawberries, sliced
¼ cup pistachios, roughly chopped
sprigs of mint
runny honey
freeze-dried raspberries
METHOD
Place a large sieve over a large bowl so it rests on the rim of the bowl and has enough depth at the bottom to drain the liquid into the bowl without touching the base of the sieve.
Line the sieve with a double layer of damp muslin, leaving the edges overhanging the side of the bowl.
Stir the yoghurt, honey, rosewater and salt together and pour into the sieve. Fold the cheese cloth lightly back over the yoghurt then cover with plastic wrap.
Place in the fridge for at least 12 hours, during which time a lot of liquid will drain out of the yoghurt. The longer it drains the thicker the labneh will be.
Spoon the drained yoghurt into a shallow serving bowl (discard the liquid) swirling it with the back of a spoon.
Top with the sliced strawberries, pistachios and mint then drizzle with honey and a few crushed freeze-dried raspberries, if using.
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