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Maggie Beer

Fig, Basil and Labne Salad

Step 1: LABNE: To be made 24 hours in advance.

Step 2: Place the yoghurt, preserved lemon and salt in a small bowl, mix together well.

Step 3: Line a fine strainer or sieve with a cheese cloth or a clean Muslin cloth.

Step 4: Place the strainer over a bowl or jug to catch the whey.

Step 5: Cover yoghurt with plastic wrap and refrigerate for 24 hours.

Step 6: VINAIGRETTE: Combine all ingredients in a screw-top jar; shake well.

Step 7: To make the salad, place the figs, radicchio, rocket and basil leaves into a mixing bowl and gently toss together.

Step 8: Just before serving, dress the salad with the Vinaigrette then place onto a serving platter.

Step 9: Dot with small spoonfuls of the Labne.



  1. 250ml 1 cup greek yoghurt
  2. 1 tbspn preserved lemon rind rinsed and finely chopped
  3. 1 tspn sea salt


  1. 300g fresh figs cut in to quarters
  2. 1 radicchio leaves washed and dried
  3. 1/2 bunch rocket washed and dried


  1. 10ml 1 tspn Vino Cotto

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