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A Berry Platter with Labneh and Orange Oil from Ottolenghi Flavour

A Berry Platter with Labneh and Orange Oil from Ottolenghi Flavour

A delicious light dessert or brunch using fresh berries and homemade labneh. Recipe from Ottolenghi Flavour.
Course Breakfast, Dessert
Cuisine Gluten Free, Nut Free, Vegetarian, Wheat Free
Servings 6 servings


  • 900 grams cows yogurt (use sheeps yogurt instead if you can get)
  • 1/2 teaspoon Salt
  • 100 ml extra virgin olive oil
  • 10 grams fresh thyme sprigs plus extra for serving
  • 1 orange
  • 200 grams blackberries
  • 250 grams raspberrries
  • 300 grams strawberries hulled and quartered
  • 50 grams caster sugar
  • 1 lime zest and juice
  • 200 grams blueberries
  • 150 grams cherries pitted


  • Put the yogurt and salt in a medium bowl and mix well to combine. Line a colander with a piece of muslin/cheesecloth large enough to hang over the sides and place the colander over a bowl.
  • Transfer the yogurt to the lined collander and fold over the sides of the muslin/cheesecloth to completely encase the yogurt. Place a heavy weight over the cloth (like a tin/jar) and transfer to the fridge to drain for at least 24 hours and up to 48 hours.
  • Finely shave the skin of the orange to get 6 strips. Set aside.
  • Meanwhile put the oil in a small saucepan, for which you have a lid, on medium heat. Heat gently for 7 minutes, or until tiny air bubbles form. Remove from heat, let cool a bit, and add the thyme and orange strips. Cover and allow to infuse for a minimum of 30 minutes (preferably overnight)
  • The next day put 50 grams of blackberries, 100 grams of raspberries and 100 grams of strawberries in the bowl of a food processer along with the lime juice and caster sugar and blitz until smooth.
  • Put the remaining berries and cherries in a large bowl along with the blitzed fruit and gently combine. You can serve right away or leave in the fridge for a few hours, brining it back to room temperature before serving.
  • Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with lime zest. Drizzle with 2 tablespoons of infused oil, along with a couple of the orange strips and the extra thyme.


Use store bought labneh if you don't want to make your own. Alternatively you can use Greek-style yogurt mixed with a little double cream.
You can use any berries you have on hand.
Store the extra infused oil in a glass jar to use on salads.