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.

By Nici Wickes
  • 15 mins preparation
  • Serves 2
  • Print


Homemade labneh
  • 2 cups natural yoghurt
  • 1/2 tsp lemon zest
  • Few sprigs of thyme
  • 2 cups watermelon, diced into 3cm pieces
  • 150 g fresh raspberries, some crushed slightly
  • 1/4 cup roasted almonds, roughly chopped
  • Juice of 1 juicy lemon or 2 limes
  • Small handful each mint and basil


  • 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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