500ml coconut yoghurt (I used Cathedral Cove brand)
4 kiwifruit
2 Lebanese cucumbers
1 medium-sized fennel bulb
1 small lime
1 green chilli, about 10cm long
120ml olive oil (I used Lot 8 Gin & Tonic Olive Oil, but extra virgin oil is fine)
2 teaspoons flaky sea salt

The strength of this dish is that it is greater than the sum of its parts. The melon-like textures of cucumber, the juicy texture of kiwifruit, the tropical tartness of coconut yoghurt and small accents of aniseed and piquancy in the fennel and chilli create a dish that gives good layering and mouthfeel, but more importantly it drives a strong refreshing angle to juxtapose the heat of summer on a blistering blue-sky scorcher of a day. It’s simple, but it’s simple with a strong purpose.

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1.To make the labneh, pour the coconut yoghurt into a very fine sieve or coffee filter set over a bowl and put in the fridge for 2-3 hours for the excess moisture (the whey) to drip through.
2.This can be done the day before and left overnight. Discard the whey.
3.Use a sharp peeler to carefully remove the skins from the kiwifruit, without applying too much pressure and bruising the fruit.
4.Use a sharp knife to cut away the woody stem of the fruit but leave its base attached.
5.Put the kiwifruit into the freezer for 15-20 minutes until the exterior is hard to the touch, but avoid freezing them entirely (part-freezing the fruit will make it much easier to handle when you slice it).
6.Cut the cucumbers into 2mm-thick slices (use a mandolin or a sharp knife to slice the fruit and veges for this salad).
7.Remove the outer layer of the fennel bulb and reserve any fronds. Cut the fennel widthwise into 2mm-thick slices.
8.Squeeze the juice of the lime over the fennel and toss to prevent the fennel from browning.
9.Slice the green chilli widthwise as thinly as possible.
10.Remove the kiwifruit from the freezer and cut into 2mm-thick slices, using the base to get a good hold.
11.To construct the salad, swirl 2 tablespoons labneh in the centre of each of four large, flat dinner plates.
12.Layer the cucumber and kiwifruit around the plate, with the edges of each slightly overlapping, showcasing the repetition of circles and colours as much as possible.
13.Feather the shaved fennel over each salad and evenly scatter over the sliced chilli.
14.Finish by drizzling over the olive oil, sprinkling ½ teaspoon flaky salt on each salad and scattering with fennel fronds.
15.Serve immediately while everything is still chilled.

Food styling, recipes & photography David Neville