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Labneh with Olives, Pistachios and Oregano I Ottolenghi Recipes Online
Ingredients
  • 450g goat’s yoghurt
  • 450g natural yoghurt
  • 20 black olives, pitted
  • 1½ tbsp roughly chopped fresh oregano
  • 1 tbsp chopped parsley
  • Grated zest of 2 lemons
  • 1 small garlic clove, crushed
  • 100ml olive oil
  • 20g pistachios, lightly toasted
  • 20g pine nuts, lightly toasted
  • ½ tsp flaked chilli
  • 3 ripe tomatoes
  • ½ a small red onion, thinly sliced
  • Coarse sea salt
Steps
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