olive oil Archives

Avocado recipes

Guacamole tagliatelle

10 minutes

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus labneh setting time

Cooking Time 15 minutes

Ingredients

For the labneh:

1 litre full-cream Greek yoghurt

For the dukkah:

100 g hazelnuts, roasted
80 g sesame seeds, toasted
2 T coriander seeds
2 T cumin
Sea salt and freshly ground black pepper, to taste

For the salad:

3 ripe avocados, halved and sliced
6 oranges, peeled and sliced
70 g watercress
3 T olive oil, plus extra for frying
Sea salt and freshly ground black pepper, to taste
6 pita breads, torn

Method

To make the labneh, line a colander with muslin cloth. Pour in the yoghurt, then pull the corners of the cloth together and tie with string. Place the colander on a plate and chill to set for 3 days. Discard the liquid.
To make the dukkah, blend all the ingredients until fine. Spread out on a baking tray to cool. Store in an airtight container until ready to use.
Divide the avocado, oranges and watercress between 6 plates, drizzle with olive oil and season. Fry the pita breads in a generous sprinkle of dukkah and 1 T olive oil until golden and crisp. Serve warm with the labneh, topped with dukkah.

Cook’s note: You could flavour the labneh with toasted fennel seeds and crushed garlic before straining it.

Time tip: Remember to make the labneh three days in advance. The dukkah can be made the weekend before your party – it will keep in the fridge in an airtight container for up to two weeks.

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Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Ingredients

Method