TODAY’S RECIPE: Strawberry labneh
LABNEH is strained yoghurt. Serves: 4.
Ingredients
400g full-fat Greek yoghurt 400g strawberries 1½ tsp caster sugar 2 tsp rose water
Method
1 Mix yoghurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in yoghurt and leave in the fridge to strain for four hours.
2 Hull and quarter strawberries, mix with sugar and rose water and leave to macerate. 3 Gently fold honey through the labneh. Puree a quarter of the strawberries in a blender and fold into labneh, so it’s rippled. Serve in glass bowls with rest of the strawberries and scattered with pistachios.