Garlic & lemon labneh with paprika-tomato salad and pine nut brown butter

Name: Garlic & lemon labneh with paprika-tomato salad and pine nut brown butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 tsp sea salt flakes; 450 g Duchy Organic Greek Style Yogurt; 1 clove/s garlic, peeled and finely grated (to taste); ½ lemon, juice; 500 g mixed ripe tomatoes in a variety of colours and sizes, at room temperature; 1 tbsp extra virgin olive oil; 40 g butter; 2 tbsp pine nuts; ½ tsp smoked paprika; 20 g pack dill; 20 g pack mint; Focaccia or baguette, to serve

Elly Curshen's recipe makes a soft-set labneh that's creamy and spreadable. Paired with the colourful, sweet tomatoes and rich flavours, you'll have guests asking for more.

5 out of 5 stars(4) Rate this recipe

Vegetarian

Serves4
CourseLunch
Prepare10 mins
Cook5 mins
Total time15 mins
Plusstraining

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1 tsp sea salt flakes
450g Duchy Organic Greek Style Yogurt
1 clove/s garlic, peeled and finely grated (to taste)
½ lemon, juice
500g mixed ripe tomatoes in a variety of colours and sizes, at room temperature
1 tbsp extra virgin olive oil
40g butter
2 tbsp pine nuts
½ tsp smoked paprika
¼ x 20g pack dill
20g pack mint
Focaccia or baguette, to serve

Stir the sea salt into the yogurt with the garlic and lemon juice. Mix well, then pour into a muslin-lined sieve over a bowl. Tie the corners of the muslin together and chill for 3-4 hours. The longer you leave it to strain, the firmer it will be.
About 30 minutes before you want to serve, cut the tomatoes into varied chunks. In a bowl, mix them with the extra virgin olive oil. Season with more sea salt flakes and freshly ground black pepper. Set aside. When ready to serve, make the paprika and pine nut butter.
In a small saucepan, melt the butter over a medium heat. Once the butter starts to foam, add the pine nuts. Swirl the pan frequently to ensure even toasting. Continue to cook until the pine nuts turn golden brown, and the butter starts to smell nutty. Be careful not to burn the butter or pine nuts. Once the butter has browned, remove the pan from the heat. Stir in the smoked paprika, then pour into a jug to halt the cooking process.
Spread the garlic-infused labneh out on a large serving platter. Finely chop 1 tbsp each of dill and mint leaves, add to the tomatoes, give it all a toss, then pile in the centre of the dish, on top of the labneh. Drizzle over the paprika and pine nut brown butter. Scatter over some extra dill and mint sprigs. Serve immediately, with focaccia or baguette.

Cook’s tip

Yogurt flatbreads
Did you know you can make an easy flatbread using just yogurt, plain flour and baking powder? You can find the simple recipe at waitrose.com.

Dress in green
Make a Californianinspired vibrant green goddess salad dressing by blending a few spoonfuls of thick yogurt with lemon juice, olive oil, garlic, capers and baby spinach, along with plenty of mixed soft herbs (whatever you have – chives, parsley, coriander, basil and mint all work well). Season to taste and pour over a green leaf, grain, or potato salad. Chill in the fridge for a few hours and it will firm up to become a dip for crudités too.

Taco sauce
Make a quick sauce for fish tacos by mixing 3 tbsp plain Greek-style yogurt with the juice of ¼ lime, 1 tsp sriracha, a small pinch of salt and ½ tsp garlic granules. Add enough water so you can drizzle it.

Typical values per (without bread) when made using specific products in recipe