To make your own labneh, strain 500g full-fat Greek yoghurt in a muslin cloth placed over a sieve. Place in the fridge for 12-24 hours. Season lightly with salt before serving
Ingredients
Cooking Instructions
Download PDF1
Place the dragon fruit, honey and lemon juice in a small saucepan over a medium heat. Cook for 10–12 minutes, stirring occasionally, until the fruit breaks down and becomes syrupy. Remove from the heat and stir in the chia seeds.
2
Set aside for 10–15 minutes to thicken, stirring once or twice as it cools. The jam will continue to set as it stands.
3
Spread a generous amount of labneh over each slice of toast. Spoon over a dollop of dragon fruit jam and swirl it gently through.
4
Top with fresh mint leaves and serve immediately.
