African Gold Labneh with a Mediterranean Marinade

The quick labneh makes for the perfect canvas for all your creative toppings and our topping of choice delivers on simplicity, flavour and deliciousness.

Serves: 4
Time: 20 minutes
Recipe by: Thando Manyoni


Labneh dip:
150g Labneh
2 tbsp African Gold Olive Oil
2 tbsp fresh mint, finely chopped
Salt and pepper

¼ cup African Gold Olive Oil
2 tbsp Tomato and Chilli preserve
1 tbsp dukkah
2 tbsp fresh parsley, finely chopped
¼ sundried tomatoes, drained and chopped
1 cup olives, drained and halved
Juice of ½ a lime
Salt and pepper

Serve with thin slices of toast or crackers


In a bowl combine, whisk together the labneh, olive oil, mint and season with salt and pepper to taste. Set aside.
In a separate bowl combine the ingredients for the marinade and allow to infuse for 15 minutes.

To serve, spread the labneh mixture at the base of the bowl. Top with the marinate and serve with toast or crackers.

Chefs Tip: If you don’t have access to dukkah, feel free to add any of your favourite herbs and spices, you could add smoked chilli flakes and thyme.

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