0 added
Item price
£1.75Price per unit
£5/kgPlease 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.
Start making the labneh the day before you want to serve it. Line a sieve with muslin and set it over a mixing bowl. Mix the salt into the yogurt then spoon it into the muslin. Gather all the sides together and tie in a knot or tie tightly with string. Leaving the sieve over the bowl, transfer to the fridge for 18-24 hours. (You don’t need the liquid that collects in the bowl, but it can be whizzed into smoothies.)
When ready to serve, set a griddle pan over a high heat. Toss the Tenderstem in the oil and cook for 3-4 minutes on each side until nicely charred (you may need to do this in batches), then transfer to a mixing bowl. Drizzle over the lemon juice and season. Open the muslin and spoon the labneh onto a serving plate with the dressed Tenderstem alongside. Drizzle with a little extra oil and sprinkle over the dukkah to serve.
Typical values per serving when made using specific products in recipe
Energy | 743kJ/ 179kcals |
---|---|
Fat | 11g |
Saturated Fat | 4.4g |
Carbohydrates | 6.6g |
Sugars | 4.6g |
Fibre | 4.3g |
Protein | 12g |
Salt | 0.7g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.75Price per unit
£5/kg0 added
Item price
£1.10Price per unit
22p/100g0 added
Item price
£2.60Price per unit
£8.67/kg0 added
Item price
£15.95Price per unit
£1.60/100ml0 added
Item price
35pPrice per unit
35p each0 added
Item price
£2.00Price per unit
40p/10g