Herbed labneh with cucumbers, olives and radish

Name: Herbed labneh with cucumbers, olives and radish recipe
Yield: 4
Ingredients: 1kg natural yoghurt; 2 garlic cloves, crushed; 2 tsp Aleppo pepper (optional – substitute chilli flakes); 1/4 cup (60ml) extra virgin olive oil; Zest 1 lemon; 1 tbs za’atar; 1/2 cup each picked dill, mint leaves & flat-leaf parsley leaves; 250g kalamata olives, pitted, drained; 250g punnet grape tomatoes, halved; 2 small Lebanese cucumbers, sliced into 2mm rounds; 1/2 bunch baby red radishes, trimmed, quartered; 1 cup picked watercress (optional); Sourdough bread, to serve

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by Tom Walton

Sep 06, 2020

This dish can be served as a light breakfast, or as part of a larger meal when entertaining. Begin this recipe 1 day ahead.

1kg natural yoghurt
2 garlic cloves, crushed
2 tsp Aleppo pepper (optional – substitute chilli flakes)
1/4 cup (60ml) extra virgin olive oil
Zest 1 lemon
1 tbs za’atar
1/2 cup each picked dill, mint leaves & flat-leaf parsley leaves
250g kalamata olives, pitted, drained
250g punnet grape tomatoes, halved
2 small Lebanese cucumbers, sliced into 2mm rounds
1/2 bunch baby red radishes, trimmed, quartered
1 cup picked watercress (optional)
Sourdough bread, to serve

Method

1.

To make the labneh, place yoghurt and 2 tsp salt in a large bowl and stir to combine. Pour yoghurt into a clean, damp tea towel or 2-3 layers of muslin in a colander set over a large bowl. Tie the tea towel together with kitchen string or elastic. Refrigerate for 24 hours to drain.
2.

Transfer yoghurt to a large bowl and add garlic and Aleppo pepper, if using. Spread labneh onto a platter, making a well in the centre. Drizzle with olive oil, scatter with lemon zest, za’atar and herbs. Top with olives, tomato, cucumber, radish and watercress. Serve with sourdough.

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