Labneh with figs and walnuts

Labneh with Figs and Walnuts

Figs

The Middle Eastern soft cheese is served with figs and candied walnuts in Salma Hage's recipe.

Salma Hage

Ingredients (4 servings)
40	g	walnuts, roughly chopped
3	tablespoon(s)	icing sugar
20	g	butter
1	pinch(es)	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(s)	balsamic vinegar (optional)
1	tablespoon(s)	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.

Salma Hage

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