Fried Aussie pineapple + herbed labneh toast

Serves 1.       Prep Time: 20 mins. (6+ hours draining time for Labneh).       Cook: 20 mins.

 Ingredients

 Labneh

• 1 cup unsweetened Greek yoghurt
• Small handful of coriander and mint leaves, finely chopped
• 1/4 tsp salt
• Juice from 1/2 lime

 Pan fried pineapple

• 1 Aussie Pineapple
• 1 Tbsp maple syrup
• Flakey sea salt, or extra salt
• 2 tsp coconut oil (or butter)

 To serve

• 2 slices of fruit toast, toasted

Method

1. Make labneh at least 6 hours in advance. Sit a sieve on the rim of a bowl. Line with a very clean tea towel and add yoghurt. Gather and twist the ends of the tea towel (so yoghurt sits in a tight ball). Allow to sit for 6+ hours, so the whey drains into the bowl.
2. Discard whey (or store in the fridge to repurpose). Transfer labneh to a bowl and add in herbs, salt and lime juice. Mix well, then set aside.
3. Using a sharp knife, trim the ends off of the pineapple. Stand the pineapple up right on the chopping board, then trim off the rind in a forwards, curving motion. Afterwards, check if any of the crowns (the spiky bits) remain- remove these with a knife if they do.
4. Cut the pineapple in half, lengthways. Store 1/2 of it in a container in the fridge for later use (ie: the best ‘fast food’ snack ever!). Cut the remaining half lengthways again, then slice into wedges. Transfer wedges to a bowl, add maple and salt and mix well.
5. Heat a fry pan over medium heat. Add coconut oil, then the pineapple wedges. Reduce heat to low. Fry for 5 mins each side, or until golden brown.
6. Assemble toast. Toast your bread slices, top with labneh, then loads of freshly cooked pineapple. Drizzle with extra maple syrup (or honey), a sprinkle a lime zest and enjoy.

Tip: Alternatively, for a quick yet still delicious version of this recipe you can use store-bought Labneh, Goat’s Cheese or Cream Cheese, skipping steps 1 and 2 above.