Ingredients
9 total- 500g thick natural yoghurt
- ½ tsp salt, plus extra to taste
- 2 large yellow peaches, destoned and cut into slices
- ½ lemon, zested and juiced
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 3 sprigs soft herbs (we used tarragon)
- 2 large handfuls marcona roast almonds, chopped
- ½ tbsp runny honey, to drizzle (optional)
- 4 pittas, warmed, to serve (optional)
Method
3 stepsStep 1
For the labneh, combine the yoghurt and salt in a large bowl and taste it. If you can’t quite taste the salt, add a little more until you can taste it but it doesn’t feel salty. Scrape it into a sieve lined with a clean tea towel or muslin that’s resting over a bowl. Leave it in your fridge, for at least 4 hrs and ideally 24 hrs, to drain and thicken.
Step 2
Just before serving, put the peach slices in a bowl and toss with the lemon zest and juice. Drizzle with the oil and season.
Step 3
Unwrap the labneh and swirl it on to a large plate. Top with the peaches and any juice. Tear over the herbs, then sprinkle with the almonds. Drizzle with the honey (if using), and a little extra oil; serve with warm pitta on the side, if you like.