HERB LABNEH & TRUFFLED HONEY ON TOAST

Here’s a fun way to use up that tub of Greek Yoghurt sitting in your fridge; turn it into a smooth and creamy “cheese” spread that forms one half of this deceptively simple yet decadent Middle Eastern inspired breakfast dish.

Ingredients you will need:

TRUFFLED HONEY

10g PS.Cafe Truffle Oil

100g Honey

Sea salt

HERB LABNEH

500g greek yoghurt

10g mint

10g flat leaf parsley

Zest of 1 lemon

Sea salt

4 slices of Sourdough

Step 1

Start preparing the day before.

To make the labneh, suspend a fine mesh strainer over a bowl. Line the bottom of the strainer with cheese cloth or muslin if you have it, otherwise just a layer of paper kitchen towel will suffice. Pour the greek yoghurt into the strainer and cover with cling wrap. Keep this setup in your fridge overnight for the yoghurt to drain. Check on it the following day.

There should be liquid pooled in the bowl (whey*) and the yoghurt should be thickened. Congratulations! You just made labneh (the thickened yogurt)!

*Note: Whey can be used in smoothies and mixed drinks.

Step 2

Now, transfer the labneh to a mixing bowl and add freshly chopped mint and parsley. Grate some lemon zest and add a good pinch of sea salt and mix it all together. The herb labneh is done.

Step 3

Mix the honey, truffle oil and sea salt.

Spread a good dollop of herb labneh onto toasted sourdough. Generously drizzle truffled honey over it. Season with a pinch of sea salt and you’re done.

If you have granola, or fruits like peaches or berries, they would go lovely with this dish.

Making labneh is a very simple and a great way to extend the life of yoghurt in your fridge. Follow the steps above to make the labneh, then fill half a jar with extra virgin olive oil or a neutral grapeseed oil. With two spoons, use one to scoop up a dollop of labneh, then with the other spoon, push it off the first spoon and into the oil. The labneh will suspend in the oil. Repeat the process until all the labneh is fully submerged as beautiful little balls in the oil. This way, the labneh will keep in the fridge for up to three months.

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