Labneh served with roasted tomatoes

Ingredients

1 kg double cream plain yoghurt
juice and zest of 1 small lemon
1 tsp (5 ml) salt and a good grind of black pepper
a piece of cheesecloth

Tomatoes and Pine Nuts

olive oil
500 g mixed baby tomatoes
50 g pine nuts, lightly toasted
sea salt and freshly ground pepper

lemon zest (optional)
handful of chopped mint leaves/baby leaves/micro herbs of your choice for garnish
additional olive oil for serving

Instructions

Scoop the yoghurt into a large mixing bowl then add the lemon juice, zest and salt and stir well to combine.

Double the cheesecloth over and lay it into a large fine-mesh sieve set over a large bowl.

Scoop the yoghurt into the cheesecloth-lined sieve and cover with the corners of the cheesecloth.

Place the yoghurt into the fridge and leave to drain for 24 hours. After 24 hours the whey will have separated into the bowl below and you will be left with a thick, cream cheese-like consistency.

Scoop the labneh out of the cheesecloth, taste and adjust the seasoning and then transfer into a large airtight container and store in the fridge.

Tomatoes and Pine Nuts

Preheat the oven to 200 ºC.

Place the tomatoes on a non-stick baking tray and drizzle with a generous amount of olive oil and season with salt and pepper. Roast the tomatoes for 30 minutes until they are soft and are starting to colour. Remove the tomatoes from the oven.

While the tomatoes roast, toast the pine nuts in a dry frying pan over medium heat. Stir and shake the pine nuts during the toasting process to ensure an even toast.

To Serve

Arrange the labneh on a serving platter and generously drizzle with olive oil. Top with the roasted tomatoes and season with freshly cracked black pepper and a sprinkle of sea salt. For an extra burst of flavor, add a touch of lemon zest if you have a lemon on hand. Finish by scattering your herbs and toasted pine nuts over the top. Serve with crusty bread or toasted pitas, and pair with a chilled glass of Sauvignon Blanc for the ultimate pairing.