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Chilli labne with crispy kale

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  • Egg free
  • Peanut free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • 1 serve veg or fruit

From the sriracha-topped labne to the crispy kale and moreish pita crisps, there’s a lot to love in this vegetarian starter.

  • Serves6, as a starter
  • Cook time25 minutes
  • Prep time15 minutes, + cooling & overnight draining time
chilli labne with crispy kale


  • 500g Greek-style yoghurt
  • 1 1/2 tbs sriracha or chilli sauce
  • 1/2 tsp dried chilli flakes
  • 1 bunch kale, coarsely torn
  • 2 tbs pistachio dukkah
  • 2 small wholemeal pita breads
  • Extra virgin olive oil, to serve

Nutritional information

Per Serve: Energy: 835kJ/200 Cals (10%), Protein: 8g (16%), Fat: 11g (16%), Sat Fat: 6g (25%), Carb: 14g (5%), Sugar: 7g (8%), Dietary Fibre: 3g (10%), Sodium: 226mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine yoghurt, half the sriracha or chilli sauce and half the chilli flakes in a bowl. Season. Line a sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon the yoghurt mixture into the sieve. Loosely cover and place in the fridge for 6 hours or overnight to drain.

  2. Step 2

    Preheat oven to 200°C. Place the kale in a single layer on a baking tray. Spray with olive oil spray and sprinkle with half the dukkah. Season. Bake for 10-12 mins or until just crisp. Set aside to cool.

  3. Step 3

    Place the pita on a clean baking tray and spray with olive oil spray. Sprinkle with remaining dukkah. Bake, turning halfway through cooking, for 10 mins or until crisp. Set aside to cool.

  4. Step 4

    Spread the labne (drained yoghurt) over a serving platter. Drizzle with oil and remaining sriracha or chilli sauce. Sprinkle with remaining chilli flakes and serve with kale and pita crisps.