Ingredients
Homemade labneh
Salad
Method
1.To make the labneh, pour the yoghurt into a bowl lined with either a new chux cloth or muslin. Add the lemon zest and thyme sprigs. Gather the edges together and tie so that the yoghurt is hanging in a ball. Suspend and allow to drain overnight. The next day, scoop or roll into balls and drop into a jar of grape seed or olive oil.
2.Gently toss the watermelon and raspberries with the almonds and lemon juice. Have a taste and if it needs more acidity, add a bit more citrus. Tumble out onto a serving platter or into a bowl. Add 6-8 labneh balls, then scatter over the mint and basil.
3.Serve the salad on its own or with smoked salmon or pan-fried fish fillets.
Labneh is a Middle Eastern fresh cheese made from straining yoghurt until it is gloriously thick and creamy, then preserving in olive oil. Made this way and stored in a jar of oil, your labneh will keep in the fridge for up to 6-8 weeks.
Note
