Ingredients
• 1kg pot-set thick natural Greek yoghurt
• 1 1/2 teaspoons sea salt
Dukkah
• 2 tablespoons toasted pistachio kernels, finely chopped
• 1 tablespoon toasted sesame seeds
• 1 teaspoon ground cumin
• 2 teaspoons extra virgin olive oil
Method
Step 1
Combine yoghurt and sea salt in a bowl. Spoon into a piece of muslin. Tie edges to enclose. Place in a sieve over a large bowl in the fridge for 24 hours to drain.
Step 2
Combine pistachio kernels, sesame seeds and ground cumin in a bowl. Season.
Step 3
Spoon labne into a dish. Sprinkle with dukkah and drizzle over extra virgin olive oil.
