Kiwi with Honey Labneh & Pistachio

Name: Kiwi with Honey Labneh & Pistachio
Prep time: 15 min
Yield: 2 servings
Ingredients: 4 Kiwifruit; 250 g Labneh; 1–2 tsp Honey; 1 tsp Extra virgin olive oil; 2 tbsp Pistachios; 1/2 Orange zest; 1 pinch Flaky sea salt

Prep

15m

Kiwi with Honey Labneh & Pistachio

Prep

15m

Ingredients

Method

Turn cooking mode on

For The Labneh (if making your own)

The night before, line a sieve with muslin, cheesecloth or a clean tea towel and set it over a bowl.

Stir a pinch of sea salt through the Greek yoghurt, spoon into the lined sieve and fold the cloth over the top.

Leave in the fridge overnight, until thick and spreadable. The longer it strains, the firmer it gets. Discard the liquid in the bowl.

For The Kiwi

Choose kiwifruit that are ripe but still slightly firm, and chill them in the fridge before slicing. They’ll hold their shape and slice much more cleanly.

Using a mandoline, slice the peeled kiwifruit very finely. Use the hand guard, as kiwi gets slippery.

Arrange the slices in an overlapping layer across a flat plate to form the base.

To Serve

Spoon the labneh into a piping bag and pipe it over the centre of the kiwi.

Gently press a well into the labneh with the back of a spoon, then pour the honey into the well.

Drizzle the extra virgin olive oil over the top.

Garnish with the finely chopped pistachios, orange zest and a pinch of flaky sea salt.

Serve straight away.

For

For The Kiwi

Kiwifruit, peeled

For The Topping

250

Labneh, or make your own by straining Greek yoghurt overnight (see instructions)

1–2

tsp

Honey

tsp

Extra virgin olive oil

tbsp

Pistachios, finely chopped

1/2

Orange zest, zest of

pinch

Flaky sea salt

Notes

How does this recipe support gut health?
Sometimes the best thing you can do for your gut is also the simplest, and this dessert is proof.

Kiwifruit is sliced paper-thin and fanned across the plate, then topped with piped labneh, a little pool of honey, a drizzle of extra virgin olive oil, finely chopped pistachios and fresh orange zest. It tastes like something you’d order at a little café in Sicily, but takes fifteen minutes to put together.

Kiwifruit is one of the most researched fruits for keeping things moving. Paired with a creamy, cultured base and a scattering of pistachios, it makes a dessert that feels like a treat rather than a fix.

Kiwifruit
Kiwifruit provide fibre and are one of the richest fruit sources of vitamin C. Kiwifruit fibre holds onto water well, which helps soften stools and add bulk. Kiwifruit has been well studied for bowel regularity, with clinical trials finding that eating two kiwifruit a day improved regularity in people with constipation.

Labneh
Labneh is yoghurt that’s been strained until thick and creamy, so it’s rich in protein and calcium. When it’s made from yoghurt with live cultures, it can also provide beneficial bacteria. Some probiotic strains have been studied for their role in gut regularity, although the effects vary from strain to strain.

Pistachios
Pistachios add crunch along with fibre, healthy fats and a little plant protein. They’ve also been studied for their potential to support a diverse gut microbiome.

Extra Virgin Olive Oil
A small drizzle of extra virgin olive oil adds a peppery Mediterranean finish and provides monounsaturated fats and polyphenols. In this recipe, its main role is to add richness and flavour.

Why the whole dessert works
It’s fresh, hydrating and genuinely delicious, with no cooking and no fuss.

Pair it with plenty of water through the day, which helps fibre do its job, and you’ve got a dessert that’s looking after you.

Recipe Note
Either green or gold kiwifruit works beautifully here. Green kiwi will taste a little tangier, while gold kiwi tends to be sweeter. Choose fruit that is ripe but still firm enough to slice finely.