You’ll love this fresh and colourful tomato salad with Lebanese labne, sesame and sunflower seeds.
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Ingredients
Labne
Dressing
Method
1.Make labne, Stir salt into yoghurt in a small bowl. Line a sieve with two layers of muslin (or a clean, unused open weave cloth); place sieve over a deep bowl or jug. Spoon yoghurt mixture into sieve, gather cloth and tie into a ball with kitchen string. Refrigerate 24 hours or until thick, gently squeezing occasionally to encourage the liquid to drain. Discard liquid. Roll or shape tablespoons of labne into balls.
2.Make dressing; place ingredients in a screw-top jar, season to taste; shake well. Stand at least 20 minutes or refrigerate overnight. Discard garlic before using.
3.Stir seeds, nuts, cumin and salt in a dry medium frying pan over low heat for 5 minutes or until fragrant. Remove from pan; cool.
4.Halve or thickly slice some of the larger tomatoes; place all tomatoes in a large bowl. Slice cheeks from olives close to the pits; discard pits. Add olives to bowl with onion, watercress, coriander and half the dressing; toss gently to combine. Season to taste.
5.Serve tomato salad topped with labne and seed mixture; drizzle with remaining dressing.
You will need to start this recipe the day before. Labne can be made 5 days ahead. Refrigerate, covered with olive oil, in a small shallow container. Drain before using. You can use 150g (4½ ounces) crumbled fetta or soft goat’s cheese instead of labne. You will need 1 large bunch of watercress for this recipe.
Note
