Beluga Lentil Salad | With Creamy Homemade Labneh

Mix the Greek yogurt with a pinch of salt and half of the crushed garlic. Place it in a sieve lined with a clean tea towel or cheesecloth set over a bowl, and let it drain for at least 30–60 minutes (or even overnight) to achieve a thick, creamy consistency.

Rinse the beluga lentils, then simmer in twice their volume of lightly salted water until tender yet pleasantly crisp (al dente), about 20–25 minutes. Drain and let cool to room temperature.

Finely dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion into half-moons. Chop the fresh parsley and mint, and toast the pistachios in a dry pan for 2–3 minutes until fragrant, then roughly chop them.