Save to your scrapbook
Labneh with saffron-roasted grapefruit and orange
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
650g fat-free natural yogurt
1 pink grapefruit, peeled and sliced into rounds
1 large orange, peeled and sliced into rounds
3 tsp honey
25g pistachios, toasted
1. Prepare the labneh the evening before. Line a sieve with a piece of muslin, then tip in the yogurt. Gather the muslin together with a tie or clip and sit a small plate, with a weight on top, over the yogurt. Sit the sieve over a bowl then put in the fridge to strain overnight.
2. The next day, preheat the oven to 220˚C, gas mark 7. Put the saffron in a bowl with 50ml just-boiled water. Put the sliced grapefruit and orange on a baking tray, pour over the saffron water and roast for 15-20 minutes.
3. Tip the labneh out of the muslin (discard the strained liquid) into a bowl, then stir in 1 tsp honey. Chop the pistachios. To serve, divide the warm fruit between plates, adding a spoonful of labneh and a sprinkling of the pistachios. Drizzle with the remaining 2 tsp honey, or more to taste.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Dec 27 12:26:21 GMT 2018.