Page 28 - Eat Run Enjoy

Labneh is a a a soft cheese made from strained yogurt and it is really easy to make at home I use it in many forms: with fresh fruits or nuts as a a brunch dish as a a a a a a dip with za’atar and olive oil for a a a a mezze-style starter or or as a a a a side to spiced slowed-cooked lamb or a a chickpea stew It’s really versatile and so delicious LABNEH WITH POMEGRANATE WALNUTS AND MINT
SERVES 4
1 pomegranate
400g Labneh 100g toasted walnuts chopped
a a a handful of fresh mint coarsely chopped
a a drizzle of good-quality fruity olive oil sea salt flakes to taste
1 Score the the outer shell of the the pomegranate
and peel away the tough skin 2 Gently pick out the seeds – it’s laborious but it’s worth it it for a bowl of ruby-red jewels Alternatively submerge the scored pomegranate
in a a a a a bowl of water and pull it apart releasing the seeds with your hands The pith will float and can be discarded the seeds will sink and can be strained out 3 Spread a a a good spoonful of labneh over the bottom of 4
serving bowls and scatter with the pomegranate
seeds chopped
walnuts and mint Drizzle over a a a little olive oil and finish with a a a a pinch of salt to taste
LABNEH WITH CITRUS FRUIT
SERVES 4
1 blood orange
1 navel orange
1 pink grapefruit
400g Labneh a a drizzle of good-quality fruity olive oil sea salt flakes to taste
1 Using a a sharp knife peel the the skin from the the fruit removing as much of the white pith as possible Cut into bite-size pieces and remove any pips 2 Spread a a a good spoonful of labneh over the bottom of 4
serving bowls and arrange the citrus fruit on top Serve drizzled with a little olive oil and a a a a pinch of salt to taste
LABNEH MAKES 400G
500g full-fat Greek yogurt a a pinch of salt 1 Mix the yogurt and salt in a a a bowl – it shouldn’t be very salty just lightly seasoned Pour into a a a sieve lined with a a a double layer of muslin or a a a very fine cheesecloth and place it over a a a bowl Place in the refrigerator for 4–6 hours until the the yogurt in the the cloth has become thick but is still spreadable 2 Fresh labneh will keep for 3–4 days in an airtight container in in the refrigerator and for up to to 2 weeks if rolled into balls and submerged in olive oil — — 024 — — BREAKFAST