Melon wedges, homemade labneh by Laurent Mariotte

Ingredients

4 servings

• 500 g Greek yogurt
• 1 Charentais melon
• 2 tablespoons honey
• crushed pistachios
• 10 cl olive oil

Steps

1. 1

   The day before, prepare the labneh: pour the fromage frais directly into a sieve and let it drain for 24 to 36 hours in the refrigerator.

2. 2

   The next day, transfer the labneh to a serving dish and mash it with a drizzle of olive oil to give it a smooth and creamy texture. Season with salt and pepper.

3. 3

   Shortly before serving the labneh, preheat the plancha to 180°C.

4. 4

   Peel the melon, remove the seeds, and cut it into 8 wedges. Grill them on the plancha for 2 minutes on each side.

5. 5

   Add 1 tablespoon of honey and leave on the plancha for another 2 minutes.

6. 6

   Arrange the labneh in the center of a serving dish. Arrange the melon slices all around. Drizzle the labneh with the remaining honey and sprinkle with crushed pistachios.