Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large brown onion, finely chopped
• 2 celery sticks, thinly sliced
• 2 carrots, peeled, cut into 1cm pieces
• 1 red capsicum, deseeded, cut into 1cm pieces
• 1 tablespoon fresh coriander stem, finely chopped
• 1 1/2 tablespoons Moroccan seasoning
• 1/2 teaspoons ground cinnamon
• 1L (4 cups) Massel salt reduced chicken style liquid stock
• 650g smoked ham hock
• 400g can diced tomatoes
• 210g (1 cup) dried yellow split peas
• Fresh coriander leaves, to serve
• Toasted Lebanese bread, to serve
• Lemon wedges, to serve

Harissa labneh

• 520g (2 cups) Greek-style yoghurt
• 1 teaspoon sea salt
• 1 tablespoon harissa
• 1 tablespoon extra virgin olive oil

Method

• Step 1 For the harissa labneh, place a sieve over a large bowl. Line the sieve with a double layer of muslin. Combine the yoghurt and salt in a bowl. Place the yoghurt mixture in the centre of the muslin. Bring the edges together to enclose. Twist to secure and tie with kitchen string. Place in the fridge for 6-8 hours or overnight to drain.
• Step 2 Meanwhile, heat oil in a large frying pan over medium heat. Add onion, celery, carrot and capsicum. Cook, stirring, for 4-5 minutes or until softened. Add coriander stem, seasoning and cinnamon. Stir for 2 minutes or until aromatic. Transfer to a 5.5L slow cooker.
• Step 3 Add stock, ham hock, tomato and split peas to slow cooker. Season with pepper. Stir to combine. Cover and cook on Low for 6-8 hours or until ham is very tender and falls away from the bone.
• Step 4 Remove the ham hock from the slow cooker. Use 2 forks to remove the meat from the bone. Discard the bone and rind. Shred the meat and return to the soup.
• Step 5 Remove labneh from muslin and place on a plate. Combine harissa and oil in a bowl. Spoon over the labneh. Ladle the soup into serving bowls. Top with coriander and serve with the bread, harissa labneh and lemon wedges.