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Labneh with olives, pistachios and oregano

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

1/2 tsp

Chilli, flaked

1

Garlic clove, small

2

Lemons, zest of

1 1/2 tbsp

Oregano, fresh

1 tbsp

Parsley

1/2

Red onion, small

3

Tomatoes, ripe

20

Black olives, pitted

1

Sea salt, Coarse

100 milliliters

Olive oil

20 g

Pine nuts, lightly toasted

20 g

Pistachios, lightly toasted

450 g

Goat's yoghurt

450 g

Yoghurt, natural