Labneh (Kefir Cheese)

Labneh is a very popular fresh cheese in the Middle East which I have grown to adore.

Labneh is yoghurt which has been strained to remove the whey, resulting in a thick luscious consistency – with the sourness that yogurt is distinct for. Slightly tangy and creamy, labneh is delicately flavourful and incredibly simple to make.

The most popular way to serve labneh is a dip lathered in olive oil – served with fresh slices of tomato, cucumber, grilled halloumi & lightly toasted arabic (flat) bread and olives. This is usually on the breakfast menu.

In the market, labneh is rolled into balls and marinate in olive oil, chilli flakes, herbs or spices.

Slather it on crackers, rice cakes or use in recipes as you would fresh cheese!

The opportunities are endless!


500g tub full fat plain yoghurt
pink himalayan sea salt

that’s it!

Line a strainer with cheese cloth or the like. Set the strainer in a bowl…deep enough so the liquid will collect.

Stir a good old pinch of himalayan sea salt into the yoghurt, and pile into the lined strainer. Fold the ends of the cheese cloth over and cover with a small saucer. Refrigerate overnight. I usually like to leave mine 24 hours so as it is nice and thick.

Remove the strained cheese from the cloth and transfer to a serving bowl.

Make a a few swirls in the labneh (to act as a well) and dribble with a liberal amount of olive oil.

Sprinkle with zaatar, sumac, chilli flakes or fresh chopped herbs.

The labneh will keep for a few days providing your yoghurt is fresh and in-date.


Coconut Oil Popcorn

Who doesn’t love popcorn…seriously?

This is my healthy, fluffy, non-greasy version – made with only 3 ingredients.

It’s the perfect healthy snack on the go, or for a movie night in.

Always look for a non-gmo, certified organic popping corn.


1/2 cup popping corn
1 heaped tbsp raw cold pressed organic coconut oil
pink himalayan sea salt

Let’s get it poppin! 

Heat the coconut oil over a medium heat in a large heavy based pan (with a lid).

When hot, add the popping corn (you can test the heat by adding a few kernels first to see if they pop).

Cover with the lid.

Once the kernels begin to pop, shake every so often.

When the popping begins to slow down, turn off the heat and set aside.

Be careful not to overcook the popcorn as it will become chewy and or burnt.

Sprinkle with himalayan sea salt whilst warm and serve in a large bowl.

Haloumi Kebabs with Honey & Mint Marinade (GF & Paleo)

Haloumi is a greek cheese and traditionally made with a mixture of goat & sheep’s milk and has a salty springy texture.

Marinated in raw honey, lemon zest and mint. Haloumi’s high melting point make these kebabs perfect for grilling on the BBQ.

My mouth is watering reminiscing of the caramelised goodness.


makes 8 

2 x 220g blocks of haloumi
10 cherry tomatoes
zest of 1 lemon
handful chopped mint
1/4 cup raw honey

8 x squewers

Cut the haloumi into 1 cm cubes. Half the cherry tomatoes.

Thread the haloumi and tomato alternatively on the squewers.

Arrange on a plate. Drizzle with honey, grate lemon zest on top and sprinkle with mint.

Grill on the BBQ until golden brown and caramelised.

Squeeze lemon juice all over and serve.