Shaved Cucumber, Lemon & Herb Labneh Toast

Light, refreshing, and full of flavour, this stunning toast topping is perfect for breakfast, lunch, or a light dinner. Creamy labneh flavoured with fresh herbs and lemon, paired with crisp, warm, olive oil-brushed toast and deliciously delicate shaved cucumbers. This dish is super easy to make and can be adjusted to taste - add different herbs or a sprinkle of chilli flakes for a subtle kick.

Made with the help of Haden Highclere Cream Toaster.

To watch the full video, click here.

Ingredients (serves 3–4):

• 2 cups labneh (or 500 g Greek yoghurt strained overnight + 1 tsp salt)
• Zest of 1 large lemon, pinch reserved for garnish
• 2 tbsp fresh basil
• 1 tbsp fresh mint
• 1 tsp fresh thyme, (or mix of common thyme & lemon thyme)
• 2 medium cucumbers
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 6 thick slices of bread (sourdough recommended)
• Olive oil (drizzle)
• Chilli flakes (optional)

Method:

1. Shave the cucumbers: Using a vegetable peeler, shave the cucumbers into 1-inch wide slices, discarding the first few shavings of skin. Rotate the cucumber when you reach the seed cavity and continue until the core remains.
2. Dress the cucumbers: Toss the shaved cucumber with olive oil and lemon juice. Refrigerate until ready to serve.
3. Prepare the labneh spread: In a small bowl, combine labneh with salt, all the herbs (finely chopped), and lemon zest (reserve a little zest for garnish). Mix until smooth and well combined.
4. Toast the sourdough
5. Assemble: Spread each toast generously with the lemon herb labneh. Top with shaved cucumber, the remaining lemon zest, and a sprinkle of chilli flakes (optional).
6. Serve immediately for a light, flavourful, and satisfying meal.

Tips & Variations:

• For a vegan or dairy-free option, substitute the labneh with hummus or mashed avocado.
• Experiment with different herbs or add a drizzle of olive oil for extra richness.
• Perfect for hot days when you want a fresh, no-cook meal.