Labneh, dukkah, salted cucumber & radishes recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Labneh dukkah salted cucumber & radishes recipe By Marina Filippelli - May 22, 2022 Dukkah is an amazing flavour booster that can inject wonderfulness to pretty much anything it touches. The recipe makes more than you’ll need, so store any leftovers in a jar to stir into salads, scatter over chicken before roasting, serve with olive oil and bread or simply snack on straight out of the jar when nobody’s looking. Laura Edwards SERVES 4–6 PREP 5 MINS COOK 20 MINS + DRAINING LABNEH 500g Greek yoghurt 1/2 tsp salt 1/2 garlic clove, crushed DUKKAH 100g almonds (ideally unblanched) 50g blanched hazelnuts 100g sesame seeds 100g pumpkin seeds 1 tsp olive oil 1 tbsp flaky sea salt 2 tbsp fennel seeds 2 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp pink peppercorns TO SERVE Small cucumbers Radishes, halved Extra virgin olive oil, to drizzle Flatbreads Sea salt, to taste To make the labneh, mix the yoghurt, salt and garlic in a bowl until combined. Transfer the mixture to the centre of a clean piece of muslin or a couple of layers of thick kitchen paper, gather up the sides and twist to enclose the mixture. Place in a sieve suspended over a large bowl and leave to drain in the fridge for at least 2 hours, or longer if you have the time, until thickened. Taste, adjusting the seasoning if needed. Transfer to an airtight container and keep chilled. It will keep in the fridge for up to 3 days. To make the dukkah, preheat the oven to 200C/180C fan/gas 6. Place the almonds, hazelnuts, sesame seeds and pumpkin seeds on a large baking sheet. Stir in the olive oil and salt and bake for 10 minutes. Stir in the remaining ingredients then return to the oven for another 10 minutes. Set aside and, once cooled, crush roughly in a pestle and mortar. Transfer to an airtight container and store for up to 2 weeks. Just before leaving on your picnic, cut some cucumbers into large chunks and halve some radishes. Season both with salt and transfer to airtight portable containers. Serve the labneh with a drizzle of olive oil, a scattering of dukkah and the salted cucumber and radishes. You’ll also want some fluffy flatbreads to mop it all up with. Buy the book Our recipes are from Foolproof Picnic by Marina Filippelli, which will be published on 9 June by Quadrille, price £12.99. To pre-order a copy for £11.04 until 6 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved