400g natural, thick, full-fat Greek yogurt
1 ½ tsp caster sugar
2 tsp rosewater
3 tbsp good-quality honey
chopped pistachios, to serve
Mix the yogurt with a pinch of salt. Line a sieve with muslin and sit over a deep bowl. Spoon in the yogurt and put in the fridge to strain for 4 hrs.
Meanwhile, hull and quarter the strawberries, mix them with the sugar and rosewater and leave to macerate.
After 4 hrs, turn the labneh out into a clean bowl. Gently fold through the honey. Take 1/ 4 of the strawberries and pur ée them in a blender, then fold into the labneh, so you have a rippled yogurt. Serve in glass bowls with the rest of the strawberries on top, scatter with pistachios, and serve with the pistachio & coriander seed biscuits (see recipe) on the side.
246 kcals • fat 11g • saturates 7g • carbs 29g • sugars 29g • fibre 4g • protein 6g • salt 0.3g