Warm, spiced oranges with labneh
Method
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For the labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.
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Cut one of the oranges in half and squeeze all the juice – you should end up with 4-5 tbsp. Peel the remaining oranges and cut into thin slices.
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Pour the juice into a small saucepan and stir in the cinnamon, star anise and vanilla extract.
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Place over a medium heat and simmer for 1-2 minutes, stirring occasionally. Add the orange slices and warm through gently.
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Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top.
Ingredients
- 2 x 150g/5½oz pots fat-free natural yoghurt
- 3 oranges
- good pinch ground cinnamon
- 2 star anise
- ¼ tsp vanilla extract
- 10g/¼ oz unsalted pistachio nuts, roughly chopped (alternatively use toasted flaked almonds)
Shopping List
Warm, spiced oranges with labneh
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled