Labneh with olives, pistachios and oregano

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Chilli, flaked
  • 1 Garlic clove, small
  • 2 Lemons, zest of
  • 1 1/2 tbsp Oregano, fresh
  • 1 tbsp Parsley
  • 1/2 Red onion, small
  • 3 Tomatoes, ripe

• Condiments

  • 20 Black olives, pitted

• Baking & Spices

  • 1 Sea salt, coarse

• Oils & Vinegars

  • 100 ml Olive oil

• Nuts & Seeds

  • 20 g Pine nuts, lightly toasted
  • 20 g Pistachios, lightly toasted

• Dairy

  • 450 g Goat's yoghurt
  • 450 g Yoghurt, Natural

Found on ottolenghi.co.uk

Description

Ingredients

• 450g goat’s yoghurt
• 450g natural yoghurt
• 20 black olives, pitted
• 1½ tbsp roughly chopped fresh oregano
• 1 tbsp chopped parsley
• Grated zest of 2 lemons
• 1 small garlic clove, crushed
• 100ml olive oil
• 20g pistachios, lightly toasted
• 20g pine nuts, lightly toasted
• ½ tsp flaked chilli
• 3 ripe tomatoes
• ½ a small red onion, thinly sliced
• Coarse sea salt

Directions

• 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. After this time much of the liquid should have been lost and the yoghurt will turn thick and quite dry; the centre may still be creamy. Remove the labneh from the cloth and onto a serving dish or platter. Use the back of a spoon to spread it over the plate creating a loose wavy pattern, about 2 centimetres thick. Next, dice the olives or chop roughly. Place them in a bowl and add the oregano, parsley, lemon zest, garlic and olive oil, reserving 2 tablespoons of oil for the tomatoes. Use a pestle and mortar to crush the nuts unevenly, leaving some just broken and others finely crushed; add to the olive mix and stir. Spoon the olive mix over the labneh clearing about 2 centimetres away from the edge (you don’t need to use the whole quantity if you want your labneh a bit milder). Sprinkle with chilli. Finally, cut the tomatoes into thick wedges and mix with the onion. Arrange on a side plate next to the labneh, sprinkle with salt and drizzle with the reserved olive oil. Serve the labneh and tomatoes with torn out chunks of bread.