Lebanese · Breakfast
Creamy Yogurt Bowl with Honey Walnuts
Labneh Honey Walnut Bowl
Thick labneh topped with toasted walnuts, honey, and a scatter of nigella seeds, assembled fresh for a Lebanese breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
398Calories
14gProtein
28gFat
24gCarbs
18gSugar
3gFiber
285mgSodium
8mgChol
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Instructions
1
Prep
Roughly chop 60g raw walnut halves. Measure out 400g labneh, 36g honey, 20g chia seeds, 1 tsp nigella seeds, 2 tsp olive oil, and 0.25 tsp flaky sea salt.
2
Toast
Heat a dry pan over medium heat. Add chopped walnuts and toast 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Tip onto a plate to cool completely.
3
Plate
Divide labneh between two bowls and create a shallow well in the centre of each with the back of a spoon. Scatter toasted walnuts, chia seeds, and nigella seeds across the top of each bowl. Drizzle honey and olive oil over each bowl, finish with flaky sea salt, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) labneh
- 60g (2.1 oz) raw walnut halves
- 36g (1.3 oz) honey
- 20g (0.7 oz) chia seeds
- 1 tsp nigella seeds
- 2 tsp extra-virgin olive oil
- 0.25 tsp flaky sea salt