Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Labneh, or laban as it's sometimes known, is a strained yoghurt cheese that is simply delicious and quick to make. It's perfect for light summer starters or desserts like this so be sure to make a bit extra and keep it in the fridge for another dish.
500g natural thick yoghurt
500g watermelon, skin removed and cut into rough 2cm chunks
12 or so strawberries, hulled and halved
1tbsp lemon juice
A handful of mint leaves, washed, with large ones torn in half
50-60g whole blanched almonds, lightly toasted
Line a strainer or colander with a double layer of muslin. Pour in the yoghurt, fold over the edges and place over a bowl in the fridge for about 24 hours. It will set to the consistency of a very soft goats' curd or cheese.
To serve, mix the chopped watermelon, strawberries, lemon juice, mint and almonds together and arrange on plates. Then, using a teaspoon, dot the mixture with rough dollops of the labneh.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments