Avocado & homemade labneh on griddled bread

Name: Avocado & homemade labneh on griddled bread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: ½ tsp salt; 1 small clove garlic, crushed; ¼ tsp cracked black pepper; 500 g Waitrose Greek Natural Strained Yogurt

This starter brings together thick, creamy labneh and avocado and is sprinkled with fresh, homemade dukkah.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare20 mins
Cook10 mins
Total time30 mins
Plusovernight

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

FOR THE LABNEH

½ tsp salt
1 small clove garlic, crushed
¼ tsp cracked black pepper
500g Waitrose Greek Natural Strained Yogurt

FOR THE DUKKAH

50g Love Life Hazelnuts
2 tbsp sunflower seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp nigella seeds
½ tbsp black peppercorns
2 tbsp sesame seeds
1 tsp Maldon Sea Salt

TO SERVE

Seeded sourdough
2 avocados, peeled and sliced

To make the labneh (yogurt cheese), stir the salt, garlic and pepper into the yogurt. Lay a 40cm double layer of clean muslin flat and spoon the mixture into the centre. Gather the edges and tie with string. Hang over a bowl in the fridge overnight to drain – it will firm up to become more like a fresh cheese.
Preheat the oven to 200°C, gas mark 6. Scatter the hazelnuts on to a baking tray and roast in the oven for 5-8 minutes until golden. Remove and cool completely, then tip into a clean, dry tea towel and rub the skins off.
Toast the sunflower, coriander, cumin and nigella seeds, and the peppercorns in a dry pan for 2 minutes until fragrant and golden, then remove from the pan and cool. Tip into a pestle and mortar, and grind to a coarse powder.
Toast the sesame seeds until golden, and set aside to cool. In a food processor blitz the cooled hazelnuts finely, then tip into a bowl with the ground seeds and peppercorns. Add the toasted sesame seeds and combine. Stir in the salt and set aside.
Toast slices of the seeded sourdough. Top with some nuggets of labneh, cover with sliced avocado then scatter over the dukkah. The dukkah can be kept in a jar in the fridge for 2 weeks.

Typical values per serving when made using specific products in recipe