Begin this recipe a day ahead to drain the yoghurt for the labne.
500 gmthick natural yoghurt100 gmhoneyTo serve:mint leaves and pistachiosCitrus waffles10 gm(1 tbsp) dried yeast125 gmbutter, diced450 mlmilk450 gm(3 cups) plain flour80 gmcaster sugarFinelygrated rind of 1 orange, 1 lemon and ½ ruby grapefruit50 mlorange juice2eggs, lightly beaten1 tspbaking powderCitrus salad250 gmcaster sugar125 ml(½ cup) orange juiceThinlypeeled rind of 2 oranges2 tbsplemon juice2 tsporange-blossom water, or to taste2oranges and 1 ruby grapefruit, segmented2mandarins, pith removed, thickly sliced
Stir yoghurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight (discard liquid). Honey labne will keep refrigerated in an airtight container for 3 days.
For yeasted citrus waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture. Combine flour, sugar, rinds and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand until doubled in size (1½-2 hours). Beat in eggs and baking powder until well incorporated, then cook waffles in a heated waffle iron until golden and crisp (4-5 minutes, you’ll need to spread the batter in the iron and it will puff up as it cooks). Keep warm in a low oven if necessary.
For citrus salad, stir sugar, orange juice, rind and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until lightly syrupy and rinds are translucent (10-15 minutes). Remove from heat, stir in lemon juice and orange-blossom water and cool to room temperature. Just before serving, pour syrup onto citrus segments and mandarin slices. Serve waffles warm topped with citrus salad and honey labne.