Homemade Labneh with Fresh Tomatoes and Almond Dukkah
Make lunchtime delicious with this homemade labneh with fresh tomato and almond dukkah recipe! It's the perfect accompaniment to toasted buttered bread and has all the makings of a simply scrumptious sharing platter situation. With a lusciously creamy labneh, succulent sweet tomatoes and a crunchy almond dukkah garnish, what's not to love?!And if that wasn't enough, there's also a healthy drizzling of olive oil and balsamic vinegar to finish it all off!
Ingredients
Labneh
- 600 g yoghurt
- ½ tsp (2g) sea salt flakes
Almond Dukkak
- ¼ cup (38g) whole almonds
- 1 tbsp (15g) black sesame seeds
- 1 tbsp (15g) white sesame seeds
- 2 tbsp (15g) pumpkin seeds
- 1 tsp (2g) dried oregano
- 1 tsp (4g) flaky sea salt
- ¾ tsp (2g) smoked paprika
Assembly
- 1 cup (250g) mixed tomatoes such as cherry or vine
- balsamic vinegar
- olive oil
Instructions
Labneh
- Mix together the yoghurt and salt in a small bowl to combine. Transfer the mixture into a colander lined with a cheesecloth or clean tea towel placed on top of a large bowl.
- Cover the yoghurt with the cloth/ tea towel and place 2 cans on top to weigh it down. Place in the refrigerator for at least 12 hours. Discard the water in the bowl.
Almond Dukkah
- In a frypan over medium-high heat dry toast the almonds for 2 minutes before adding in the sesame seeds and pumpkin seeds. Allow the nuts and seeds to toast until golden brown, 2-3 minutes. Stir occasionally.
- Remove from the heat and add to a food processor with the oregano, salt and paprika. Roughly chop the nuts and seeds by pulsing a few times to achieve a coarse texture.
Assembly
- Spread the labneh on a serving platter or plate.
- Slice or quarter the tomatoes and scatter them over the labneh.
- Drizzle over a generous amount of olive oil and balsamic vinegar and garnish with dukkah.
- Serve with your favourite toasted buttered bread.