The perfect no-waste salad with dressing is made from the delicately acidic whey milk left over from straining yoghurt for labneh. Begin this recipe 1 day ahead.
- Place yoghurt in a colander lined with muslin or a clean Chux cloth and set over a bowl. Tie with kitchen string, then chill for 24 hours for the liquid whey to drain.
- The next day, cook beans in a pan of boiling salted water for 3 minutes or until just tender. Drain. Refresh in iced water.
- Whisk the liquid whey from the strained yoghurt with the oil and mustard in a bowl. Season. Toss beans with zucchini, onion and dill, then arrange on plates with labneh. Scatter with hazelnuts and drizzle with whey dressing to serve.
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Store Spice Organizer
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