Labneh with herbs and toasted nuts
![Labneh with herbs and toasted nuts](/uploads/media/720x770/06/5846-Labneh-with-herbs-and-toasted-nuts.jpg?v=1-0)
Labneh with herbs and toasted nuts
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 500g thick Greek yogurt
- a large pinch of salt
- 2 tablespoons toasted chopped nuts
- chopped dill
- chopped parsley
Step by step
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Mix 500g thick Greek yogurt with a large pinch of salt, then tip it into the centre of a muslin square or a new well-rinsed J-cloth.
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Draw up the sides, squeezing out some moisture as you go, then either tie securely or clip the top of the muslin/J-cloth and place in a sieve over a large bowl. Leave it to strain overnight in the fridge, or a cool place, by which time most of the whey will have dripped out and the yogurt cheese – labneh – will be a much thicker, creamier texture.
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Top the labneh with 2 tablespoons toasted chopped nuts, a small handful each of roughly chopped dill and parsley, a drizzle of extra virgin olive oil and some salt and pepper. Serve with flatbreads or crudités.
Recipe by Amy Stephenson