Mediterranean-style Summer Platter. Homemade Labneh Cheese.

As any chef will tell you, nothing beats seasonal local fresh produce. Spring/summer is the best time to visit your nearest farmers’ market. Crunchy baby cucumbers, peppery and juicy radishes, sweet snow peas.

What is a better way to celebrate summer’s harvest than with this epic display? Labneh cheese, olives, fresh veggies, olive oil, Dukkah spice, warm Turkish bread. This simple Mediterranean platter is light, filling and seriously delicious. Share it with family and friends. Now, this is my kind of party food.

Labneh is a Middle Eastern soft cheese made from strained yoghurt. I have to say that’s delicious if made from local natural yoghurt, New Zealand dairy products have a very high quality.

A little tangy and super creamy. As it is made from yoghurt, it contains probiotics and typically lower in calories, the perfect summer treat.
Takes only a couple of steps to make this easy recipe.


Labneh cheese

  • 800g natural unsweetened Greek-style yoghurt (preferably natural product without thickeners)
  • pinch of salt

+ cheesecloth, or bag for nut milk

For Labneh platter:

  • green olives
  • bunch of radishes
  • petite cucumbers
  • a handful of snow peas
  • fresh extra virgin olive oil
  • 2 Tbsp Dukkah
  • coriander leaves to garnish
  • fresh Turkish pide bread
  • Harissa


  1. Add salt to the yoghurt and stir, then pour it into a cheesecloth. Pick up the edges and tie at the top. Hang the cheesecloth over a big bowl or sink. Let the yoghurt drain for a minimum of 6 hours (I usually do it overnight).
  2. To serve: spread labneh in a platter and drizzle it with extra virgin olive oil, sprinkle with dukkah spice, scatter with coriander leaves. Arrange on the platter olives, warm bread and fresh veggies for dipping. Enjoy!


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