Original recipe from River Cottage Fruit Everyday Hugh Fearnley-Whittingstall.
This salad is delicious as a starter or as a mezze-style dish. I have found the yield of labneh varies with the type of yoghurt you use. These amounts serves 4 but it works well halved or doubled.
500ml plain whole milk yoghurt
½ tsp s fine sea salt
2-3 handfuls watercress
A good squeeze lemon juice or Raspberry vinegar
Sea salt, ground pepper
Extra virgin olive oil, to trickle.
Make the labneh a couple days in advance. Mix yoghurt and salt and pour through a sieve lined with muslin. Flip the sides of the cloth over to cover and place it over a bowl. Leave in the fridge or other cool place for at least 4 hours until it is very thick. Transfer it into a bowl and refrigerate until needed.
When you’re ready to serve spread the labneh in a thick swirly layer over the serving platter. Tear the watercress and scatter like an herb over the labneh. Then add the raspberries. Trickle over olive oil, lemon juice or raspberry vinegar. Season with salt and pepper and serve with warm flatbreads or pitta breads.