Labneh With Roasted Cherry Tomatoes

If you’re not familiar with Labneh, it’s a soft cheese made by straining yogurt to remove the whey. It has a thick, spreadable texture similar to soft goat cheese or cream cheese, and thanks to its yogurt base, its flavor is rich and tangy. I don’t know why I have waited so long to try making Labneh! For some reason, I thought it was a really laborious mission to make…but that couldn’t be further from the truth. Sure, it takes some patience waiting for it to do its thing in the fridge, but the actual time it takes to get it into the fridge is ridiculously fast. I wish I hadn’t waited so long to give it a whirl! Over the summer, I tried many different ways to get the perfect flavour and consistency, and the recipe below is the result of my playing around with a few different methods. You betcha – the way I landed on was the simplest of all! The addition of roasted tomatoes here really elevates this dish to the next level. The Labneh is creamy and slightly salty, and the tomatoes are a little sweet and peppery. Together, they pair perfectly. Enjoy!

Nutritional Bite: Greek Yoghurt – The key ingredient for Labneh is natural Greek yoghurt. Greek yoghurt is traditionally a strained yoghurt, and is low in sugar, rich in protein, high in calcium, and contains probiotics that can be beneficial for gut health. Greek yoghurt generally contains more protein than regular yoghurt, helping to keep you full for longer! Greek yoghurt is known as one of the healthiest yoghurt options around for good reason!

Labneh Ingredients:

4 cups of yoghurt

1 teaspoon of salt

1 teaspoon of lemon juice

Roasted Tomato Ingredients:

200g of cherry tomatoes (mixed colour)

2 tablespoons of olive oil

1 teaspoon of balsamic vinegar

½ teaspoon of coconut sugar

1 teaspoon of crushed garlic

1 tablespoon of fresh oregano leaves

Salt and pepper, to taste

Directions:

1. Place several layers of cheesecloth (or a thin tea towel) over a sieve/strainer, and set this over a medium bowl.
2. Season the yogurt with salt, mix in the lemon juice, and pour it in the cheesecloth/towel set over the sieve.
3. Place a weight on top of this (like a can or heavy plate) and stick it in the fridge for 12 – 24 hours.
4. After 24 hours, the watery liquid will have drained out of the yoghurt and be in the base of the bowl. You can gently squeeze the cheesecloth to release more water. Check the consistency and decide if your labneh is thick enough for your liking. You can strain for longer for a thicker consistency if desired!
5. To make the roasted tomatoes, heat the oven to 215°
6. Mix together in a small bowl the olive oil, balsamic, coconut sugar, salt, pepper, and garlic
7. Line a baking tray with parchment paper, and place the tomatoes on top, and then pour over the olive oil mix. Gently stir the oil mix through the tomatoes.
8. Roast in the oven for 20 minutes or until lightly browned in places.
9. Spread the prepared labneh onto a plate using the back of a spoon
10. Let the tomatoes cool before placing them on top of the finished labneh. Drizzle with olive oil and crack some pepper on top.
11. Delicious served with roasted potatoes, lamb or on its own as a dip with sourdough bread!