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“A sweet and savoury dip that doubles as a deliciously light dessert. This dish offers a good balance of protein, fibre and healthy fats alongside antioxidants to support the immune system and healthy ageing. Pistachios contribute heart-healthy fats and are a good source of essential minerals including potassium and magnesium, while live Greek yoghurt supports a healthy microbiome. The delicate tartness of rhubarb makes it the perfect partner to the richness of labneh,” says nutritional therapist Alexa Mullane.
Step 1: Preheat oven to 180°C. Place rhubarb in a baking dish with maple syrup, vanilla and a pinch of salt.
Step 2: Roast for until just tender but still holding shape.
Step 3: Spoon labneh onto plates and swirl gently.
Step 4: Top with warm rhubarb and its juices.
Step 5: Finish with pistachios and orange zest.
