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

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  • 6
  • Easy
  • Meat-free
  • 30 minutes, plus labneh setting time
  • 15 minutes
  • Woolworths Paul Cluver Riesling 2015

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

Cooking Instructions

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.

Browse more starters and light meals here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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