Information
Prep Time: 10 minutes | Serves : 4-6
Ingredients list
Labneh
- ½ tub (approx. 250g) Greek yogurt
- A generous pinch of salt
- Clean cheesecloth or muslin
Board
- 1½ cups labneh (store-bought or homemade)
- 2 tbsp dukkah
- ½ cup green olives (whole or pitted)
- ¼ tsp chilli flakes (adjust to taste)
- 1 tbsp fresh mint leaves, roughly torn
- 1 tbsp chives, finely chopped
Pinch of sea salt
- 1½ tbsp extra virgin olive oil, to drizzle
- 1–2 cups crackers or flatbread, to serve
Method
To Prepare the Labneh:
- Line a bowl with clean cheesecloth or muslin.
- In a separate bowl, mix Greek yogurt with a generous pinch of salt, then spoon it into the cloth.
- Gather the edges of the cloth, tie securely, and suspend over a bowl (or place in a sieve set over a bowl).
- Refrigerate and allow to strain for 24 hours. After 24 hours, you’ll have thick, creamy labneh.
- Scoop it into an airtight container until ready to use.
To Assemble board;
- On a large serving board or platter, spoon generous dollops of labneh and spread it out gently with the back of a spoon.
- Sprinkle dukkah evenly over the labneh.
- Add green olives, scattering them around the board. Sprinkle over chilli flakes, to taste.
- Tear fresh mint leaves and sprinkle over the board, followed by the chopped chives.
- Season with a little sea salt.
- Finish with a good drizzle of extra virgin olive oil.
