Labneh is yogurt that's been strained to remove its whey, resulting in a thicker consistency while preserving its distinctive, sour taste – complemented by the vibrant Middle Eastern spice sumac, with its mild, almost lemony flavour. This dish can be prepared in very little time – which, for something so nutritious and flavoursome, is no mean feat.
- 350g tub of labneh
- Zest of ½ a lemon
- 1 tbsp of pistachios, toasted and chopped
- 1 tbsp of flaked or whole almonds, toasted and chopped
- A small handful of coriander, roughly chopped
- Pinch of sumac
- 1½ tbsp of rapeseed, almond or good-quality olive oil
- 1 courgette, peeled lengthways into ribbons
- Griddled flatbread, to serve
- Salt and pepper
1. Mix the labneh with the lemon zest and salt and pepper to taste and place in a dish. Scatter the surface with the nuts, chopped coriander and sumac, then drizzle with oil.
2. Serve the labneh with the courgette, drizzled with a little more oil, and the flatbread on the side.
Recipe from The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)