Labneh with Olives, Orange, Pistachio and Parsley

Line a deep bowl with a cheesecloth or muslin. Stir the two yoghurts together with ½ a teaspoon of salt and pour into the cloth. Bring the edges together, form a tight bundle and tie firmly with a string. Hang the bundle over a bowl or from your tap over the kitchen sink. Leave the yoghurt to drain for 24-36 hours. Most of the liquid will drain out and you will have a lovely formed ball of thickened yoghurt- like cheese that is soft in the middle.

Tip the labneh onto a serving plate. Use the back of a spoon to spread it over the surface creating a nice wavy pattern.

For the topping- roughly chop the olives and put them in a bowl, add the orange pieces and any juice, parsley, coriander, lemon zest, garlic and olive oil (keep 2 tablespoons of oil for finishing).

Use a pestle and mortar to crush the nuts lightly, leaving some just broken and others finely crushed; stir into the olive mixture. Spoon over the labneh and sprinkle with the chilli flakes, dot with the sun dried tomato paste and scatter the pickled onions. Drizzle with the remaining olive oil. Serve with crusty bread or toast- delish!


450g goat’s yoghurt
450g natural yoghurt
20 green or black olives, pitted
1½ tbsp roughly chopped fresh parsley
1 tbsp chopped coriander
Grated zest of 2 unwaxed lemons
1 small garlic clove, crushed
1 large orange, segmented and chopped- use any juice that escapes!
100ml olive oil
1 tablespoon pistachios, lightly toasted
1 tablespoon pine nuts, lightly toasted
½ tsp flaked chilli
3 ripe tomatoes or use a tablespoon of sun dried tomato paste in winter
½ a small red onion, thinly sliced and soaked in water for 30 minutes, then vinegar for 15 minutes
Sea salt to season