zoom Labneh with saffron-roasted grapefruit and orange

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    Labneh with saffron-roasted grapefruit and orange

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    Labneh with saffron-roasted grapefruit and orange

    • Preparation time: 20 minutes, plus overnight straining
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus overnight straining

    Serves: 4


    650g fat-free natural yogurt
    pinch saffron
    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.

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    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


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