Labneh with Strawberries, Pistachios and Mint

Labneh with Strawberries, Pistachios and Mint

I love using infused labneh with both sweet and savoury dishes. This honey and rosewater yoghurt version is a perfect pairing with ripe strawberries and makes a fresh ending to any meal. We served ours with a crisp Spanish orange and sesame biscuit called tortas de aceite

 

Serves 4–6

Photography by Josh Griggs
From issue #69
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe