Desserts & Baking

Chicory salad with labneh, dates and pine nuts

4 – 6
for labneh: 3 – 4 days
20 minutes
Wine/Spirit Pairing
Waterford Pecan Stream Chenin Blanc 2004

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  • 3 chicory
  • About 6 fresh dates, shredded
  • About 2 tablespoons pine nuts, toasted
  • 1 jar labneh, drained, or 1 batch homemade labneh (see below)
  • For the dressing , whisk together:
  • 1 teaspoon honey
  • 6 tablespoons olive oil
  • Sea salt and milled black pepper

Separate the chicory into leaves and toss with the dressing. Arrange on plates. Add shreds of dates Add labneh and sprinkle with pine nuts.

To make labneh or yoghurt cheese: Turn 4 cups of thick plain yoghurt into a strainer or colander lined with a clean white Jiffy cloth. Balance over a bowl.

Weight down with a can or two. Refrigerate for 3 – 4 days or until well drained and firm enough to roll into balls the size of truffles. Alternatively, use two teaspoons.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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