Melon in neighborhoods, labneh house by Laurent Mariotte

Method

1. 1

   The day before, prepare the labneh: pour the faitselle directly into the colander and let the refrigerator drain for 24 to 36 hours.

2. 2

   The next day, put the labneh in a serving dish and crush it with a fillet of olive oil to give it a smooth and smooth texture. Salt and pepper.

3. 3

   Shortly before serving the labneh, preheat the plancha to 180°C.

4. 4

   Peel the melon, skin it, cut it in 8. Grill them on the plancha 2 minutes per face.

5. 5

   Add 1 tablespoon of honey and leave another 2 minutes on the plancha.

6. 6

   Place the labneh in the centre of a serving dish. Place the slices of melon all around. Water the labneh from the remaining honey and sprinkle with crushed pistachios.

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