- 450g Tims Dairy Natural Kefir (1 pot)
- 15 black and green olives
- 1 clove garlic, finely minced
- 1 tablespoon of chopped parsley
- 1/2 tsp of oregano, dried
- 1/2 lemon, zest only
- 15g almonds, toasted
- 4 tablespoons of olive oil
- ½ tsp fine sea salt
Line a sieve sitting in a fairly deep bowl with a muslin. Stir the kefir and add ½ teaspoon of fine sea salt and pour into the cloth. Bring the edges together, forming a tight bundle and tie firmly with an elastic band or string. Leave the kefir to drain for 24-36 hours.
After this time you will find the liquid in the bowl and the kefir will have turned thick and quite dry.
Remove this labneh from the cloth and into a shallow bowl or onto a deep plate. Use the back of a spoon to spread it over the plate creating a loose swirling pattern.
Next, roughly chop the olives and sunblush tomatoes. Place them in a bowl and add the parsley, oregano, lemon zest, garlic and 2 tablespoons of olive oil. Roughly chop the almonds unevenly, add to the olive mix and stir.
Carefully spoon the mixture over the labneh. Drizzle with the reserved olive oil. Serve with breadsticks, torn chunks of bread or cruditee.