A refreshing salad with creamy labne, fresh cucumber, vibrant shiso and sesame oil.




Skill level

Average: 1.9 (8 votes)


  • 600 g full-cream Greek yoghurt
  • 10 short cucumbers, peeled and halved lengthways
  • 1 bunch shiso leaves, picked, (see note)
  • 1 tbsp sesame seed oil
  • 2 limes, juice
  • salt, to taste
  • 2-3 sheets nori

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4-6 as a side

This recipe needs to be started 1 day in advance

  1. Line a sieve with a piece of muslin or cheesecloth and place over a bowl. If you have one, I find a clean stocking is best. Place the yoghurt into the sieve or stocking and refrigerate overnight. Reserve the whey that collects in the bowl.
  2. Place the halved cucumbers in the bowl with the whey, then add the sesame oil, lime juice and good pinch of salt. Toss gently to coat. This will also form the dressing.
  3. To serve, place the labneh on the base of a large shallow bowl, followed by the drained cucumbers, then the torn shiso leaves. Spoon the whey dressing over the top. Using a pair of scissors, snip the nori sheets into fine strips and scatter over the top with the crisp shiso if using. 



I like to roast some of the shiso leaves until crisp for added texture.  


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.