Labneh with herbs and toasted nuts
Prep time: 10 minsTotal time: 
Labneh with herbs and toasted nuts
Prep time: 10 minsTotal time: 
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
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
