Lemon Labneh with Roasted Tomatoes, Pine Nuts & Toasted Pita

Lemon Labneh

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, Pine Nuts & Pitas

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 and turn the setting to grill.

Split the pita pocket triangles into two single pieces each.

Place the pita bread triangles into the oven on a baking tray, drizzle with olive oil and season with salt and pepper. Grill until golden brown and crisp.

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

Pile the labneh onto a serving platter, drizzle with a good glug of olive oil and then heap the tomatoes on top. Season with a crack of black pepper and a sprinkle of sea salt; if you have a lemon handy, add a sprinkle of zest. Scatter the toasted pine nuts over the top and serve with the toasted pitas.