Labneh aux raisins rôtis et au miel

Ingrédients

• 500 g full-fat Greek yoghurt (for the labneh)
• 300 g red grapes, in small clusters
• 1 tablespoon olive oil
• 1 clove garlic, pressed
• Grated zest of 1 lemon
• 2 tablespoons liquid honey
• 40 g walnuts, coarsely chopped
• A few sprigs of fresh thyme
• Salt to taste
• Flatbread or crackers, to serve

Préparation

1. 1

   Line a sieve with a fine cloth or several layers of kitchen paper and set it over a bowl. Spoon the full-fat yoghurt into it and loosely fold the cloth over. Put the bowl in the fridge overnight so the whey can drain out.Preheat the oven to 200°C (conventional heat). Place the grape clusters on a baking tray lined with parchment paper. Drizzle them with one tablespoon of olive oil and a pinch of salt. Roast for 20 minutes until soft and lightly caramelized.Take the labneh out of the fridge. Stir in the pressed garlic, lemon zest and a pinch of salt. Taste and adjust as needed.Spoon a generous tablespoon of labneh into each little dish. Use the back of the spoon to make a small well in the center.Place the roasted grapes on top of the labneh. Drizzle a little honey over them and sprinkle with the chopped walnuts and fresh thyme leaves.Serve immediately, preferably with warm flatbread or crispy crackers on the side.