Labneh dip with dukkah and crudités

Prep Time Overnight
Total Time 30 min
Serves 6-8
300g thick strained yoghurt
1 garlic clove, minced
2 tbsp extra virgin olive oil
1 lemon, juice of
1 tbsp chia seeds
1 tbsp sesame seeds
50g hazelnuts, chopped and toasted
50g pistachios, chopped and toasted
Your favourite veg for crudités - celery, carrots, chicory etc

The night before, place the yoghurt in a piece of muslin if you have it, or if not, in a sieve lined with a couple of pieces of kitchen roll.

The next day, get rid of the liquid that’s come out and any other that you can squeeze out. Carefully place the yoghurt into a small bowl and season with a good pinch of salt and stir in the minced garlic and squeeze in the lemon juice. Fold everything together.

Mix the dukkah ingredients in a small bowl with a pinch of salt and a little olive oil to combine. Top the labneh with the olive oil and a good spoonful of dukkah and serve with all your favourite crudités.