Watermelon and homemade labneh

This salad combines the gorgeous flavours of watermelon and raspberry, along with some easy-to-make labneh and fresh herbs. Make the labneh the night before then the salad just before serving.
Watermelon and homemade labneh


Homemade labneh


1.To make the labneh, pour the yoghurt into a bowl lined with either a new chux cloth or muslin. Add the lemon zest and thyme sprigs. Gather the edges together and tie so that the yoghurt is hanging in a ball. Suspend and allow to drain overnight. The next day, scoop or roll into balls and drop into a jar of grape seed or olive oil.
2.Gently toss the watermelon and raspberries with the almonds and lemon juice. Have a taste and if it needs more acidity, add a bit more citrus. Tumble out onto a serving platter or into a bowl. Add 6-8 labneh balls, then scatter over the mint and basil.
3.Serve the salad on its own or with smoked salmon or pan-fried fish fillets.

Labneh is a Middle Eastern fresh cheese made from straining yoghurt until it is gloriously thick and creamy, then preserving in olive oil. Made this way and stored in a jar of oil, your labneh will keep in the fridge for up to 6-8 weeks.


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