Pink labneh with nigella, green herbs, pistachio and lemon

Because of the labneh with roasted beetroot in my book Beiroet, i ended up with pink labneh leftovers that were delicious. on itself. That’s the magic of the kitchen were inventions are born because you don’t want to throw any any anything!

500 g of Greek yoghurt
coarse sea salt
1/2 cooked beetroot, in pieces
2 tbsp of nigella seed
4 tbsp of green unshelled pistachio
1 organic lemon
1/2 bunch of tarragon
some sprigs of fresh mint
good quality olive oil

Mix the yoghurt with some salt and beetroot and stir well. Put all in a clean cheese cloth (that you don’t mind to become pinkish;-) or tea towel and tuck in a colander. Leave to drain for some hours. Get out the pieces of beet (better eat them) and spread out the labneh on a plate. Sprinkle with nigella seed. Chop the pistachio finely and sprinkle over it. Grate the lemon skin over the labneh. Pick the leaves of the herbs and toss loosely over the labneh. Add some coarse salt and drizzle generously with a really good green olive oil. Serve with fresh flatbread or crispy flatbread. Never enough labneh in my life!