Labneh with Figs and Walnuts

Labneh with figs and walnuts

© StockFood / Bauer Syndication

Labneh with figs and walnuts

Labneh with figs and walnuts

© StockFood / Bauer Syndication

Ingredients (Serves 4)

40
g
walnuts, roughly chopped
3
tablespoon
icing sugar
20
g
butter
1
pinch
salt
250
g
labneh
8
figs, cut into quarters
1
handful
peppery salad leaves (rocket, watercress or a mixture of both)
1 1/2
teaspoon
balsamic vinegar (optional)
1
tablespoon
olive oil (optional)
  • To prepare the candied walnuts, place a sheet of baking paper on a smooth surface. Place the chopped walnuts, icing sugar and butter in a small frying pan and stir constantly over a medium heat for 3 to 5 minutes until the butter and sugar have melted and the walnuts turn amber.
  • Then spread the walnuts out on the baking paper, sprinkle with a little salt and leave to cool.
  • Spread the labneh on a serving plate, place the quartered figs on top and scatter the lettuce leaves on top.
  • Finally, sprinkle over the candied walnuts and drizzle with a little balsamic vinegar and olive oil, if desired.

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