Ingredients

• 2 x 150g/5½oz pots fat-free natural yoghurt
• 3 oranges
• good pinch ground cinnamon
• 2 star anise
• ¼ tsp vanilla extract
• 10g/¼ oz unsalted pistachio nuts
• roughly chopped (alternatively use toasted flaked almonds)

Directions

• For the labneh
• line a sieve with a single layer of muslin cloth and place over a bowl. Spoon the yoghurt into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight.
• Cut one of the oranges in half and squeeze all the juice – you should end up with 4-5 tbsp. Peel the remaining oranges and cut into thin slices.
• Pour the juice into a small saucepan and stir in the cinnamon
• star anise and vanilla extract.
• Place over a medium heat and simmer for 1-2 minutes
• stirring occasionally. Add the orange slices and warm through gently.
• Divide the labneh between two small dishes. Top with the warm spiced oranges and juice and scatter the nuts on top.