Martha's ManiLife Labneh Topped Toasted Sourdough

Prep Time 10 min

Cuisine Savoury

Use Within Immediately


Mix the yoghurt and salt well, tip into a clean tea towel, tie up the ends, leave in a colander over a bowl in the fridge to strain for 24 hours until the labneh is firm

Mix all ingredients for the dressing in a jar and shake well to combine

Lay the cucumber on a chopping board and thwack over and over with a rolling pin, then chop into bite-sized chunks, sprinkle with salt and leave for 15 minutes

Strain the cucumber over a sieve to drain liquid

Mix strained cucumber with a few spoonfuls of the dressing, the chopped spring onions and the coriander

Toast slices of sourdough then top generously with labneh and smacked cucumber

Eat without spilling it all down your top (not physically possible)


Serves 3 - 4

For the Labneh:
  • 1kg plain yoghurt (must be full fat)
  • 6g salt (smoked salt works well here if you have some)
For the peanut butter dressing:
  • 80g Manilife Deep Roast Smooth peanut butter
  • 30g neutral oil (I used sunflower)
  • 95g Chinese black vinegar
  • 20g soy sauce
  • 10g caster sugar
  • 25g your favourite chilli oil
  • 2 cloves garlic, grated
To assemble:
  • 1 long cucumber
  • A sprinkle of salt
  • 3 x spring onions
  • A small bunch of coriander
  • 3/4 x slices of sourdough


Deep Roastā„¢ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roastā„¢ Smooth Peanut Butter - Tub

Deep Roast