Combine the Greek yoghurt and salt. Place a fine mesh sieve lined with a clean napkin or cheese cloth over a bowl.

Transfer the yoghurt to the cloth and tie the ends to enclose the yoghurt. Place in the fridge for 24-48 hours to allow the liquid to drain from the yoghurt and leave you with a cream cheese-like consistency.

You can place something with weight on the yoghurt to help press out the liquid if desired - like a jar of jam etc.

Store in an airtight container in the fridge for up to 1-2 weeks.

Cut the celery sticks on the diagonal into 1cm pieces and add to a large salad bowl.

Cut the cucumbers lengthways in half, then cut on the diagonal into 1cm pieces and add to the bowl with the celery.

Cut the ends off the onion or shallot, then cut again in half. Slice thinly lengthways against the grain (in the opposite direction to the visible rings) and place into a small bowl of iced water. Set aside for 5 minutes while you finish preparing the rest of the salad.

Use a knife to smash the olives and help you easily remove the pit. Roughly chop the olive flesh them add to the salad bowl, along with a couple of handfuls of parsley leaves and the chopped walnuts.

Finally, add the drained onion, olive oil and lemon juice to taste. Season generously with salt and black pepper and toss everything together.

Serve with small dollops of labneh.