Avocado on Thick Rye with Labneh & Pickled Onion

Labneh is a cream cheese made from straining the whey out of yogurt and it’s an absolute staple in my house. Not only is it high in protein, it’s simple to prep and incredibly versatile making it a great addition for breakfast bowls, dolloped like soft goats cheese on roasted vegetables, or even dressed up as a dip for warm flatbread with lemon zest, olive oil and toasted cumin seeds. This is my favourite way to eat it, on a thick slice of toasted rye sourdough with avocado, pickled onion, fresh parsley, extra virgin olive oil and plenty of flakey salt – this is better than your average avo toast.

Breakfast

Lunch

Dinner

A Little Longer

Serves 1

Prep Time 1 day Mins

Cook Time 5 Mins

Method

1
Make the labneh a day in advance - in a small bowl, whisk together the yogurt and salt. Place a large fine sieve on top of a medium bowl and line it with the cheesecloth. Scoop the yogurt onto the centre of the cloth, then bring the edges together, twisting and tying it with an elastic or kitchen twine. Place into the refrigerator to chill overnight, ensuring the sieve is not touching the base of the bowl so that the whey fully drains. The next day, untie the labneh and gently squeeze out any remaining liquid before removing it from the cheese cloth and transferring to a clean bowl.
2
Lightly brush the rye bread with some extra virgin olive oil and toast until golden. Smear a couple of tablespoons of labneh over the base of the bread, followed by the slices of avocado and pickled onion. Finish with an extra drizzle of extra virgin olive oil, fresh parsley and a generous seasoning of flakey salt and pepper. Serve immediately.

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