Labne with dukkah

Serve this thick, creamy and tangy dip with toasted pita as a nutritious starter or snack for eight.

• 1kg Farmers Union Greek Style Yogurt
• 1 1/2 teaspoons sea salt

Dukkah

• 2 tablespoons toasted pistachio kernels, finely chopped
• 1 tablespoon toasted sesame seeds
• 1 teaspoon ground cumin
• 2 teaspoons extra virgin olive oil

Energy 700kJ	Fat saturated 5.00g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 11.00g	Dietary Fibre 0.50g
Protein 7.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Combine yoghurt and sea salt in a bowl. Spoon into a piece of muslin. Tie edges to enclose. Place in a sieve over a large bowl in the fridge for 24 hours to drain.

2. Step 2

   Combine pistachio kernels, sesame seeds and ground cumin in a bowl. Season.

3. Step 3

   Spoon labne into a dish. Sprinkle with dukkah and drizzle over extra virgin olive oil.

Why yoghurt?

Good source of protein, calcium, riboflavin and vitamin B12

Suitable for many people with lactose intolerance – bacteria that thicken the yoghurt also partially digest the lactose in the milk.