Ingredients

Method

For the labneh:
• 1 litre full-cream Greek yoghurt
For the dukkah:
• 100 g hazelnuts, roasted
• 80 g sesame seeds, toasted
• 2 T coriander seeds
• 2 T cumin
• Sea salt and freshly ground black pepper, to taste
For the salad:
• 3 ripe avocados, halved and sliced
• 6 oranges, peeled and sliced
• 70 g watercress
• 3 T olive oil, plus extra for frying
• Sea salt and freshly ground black pepper, to taste
• 6 pita breads, torn

Method

Ingredients

To make the labneh, line a colander with muslin cloth. Pour in the yoghurt, then pull the corners of the cloth together and tie with string. Place the colander on a plate and chill to set for 3 days. Discard the liquid.

To make the dukkah, blend all the ingredients until fine. Spread out on a baking tray to cool. Store in an airtight container until ready to use.

Divide the avocado, oranges and watercress between 6 plates, drizzle with olive oil and season. Fry the pita breads in a generous sprinkle of dukkah and 1 T olive oil until golden and crisp. Serve warm with the labneh, topped with dukkah.

Cook’s note: You could flavour the labneh with toasted fennel seeds and crushed garlic before straining it.

Time tip: Remember to make the labneh three days in advance. The dukkah can be made the weekend before your party – it will keep in the fridge in an airtight container for up to two weeks.

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