Advertisement

*This recipe is gluten-free according to industry standards

  • 225g greek yogurt
  • 75g hummus
  • ½ a clove garlic
    crushed
  • 350g red, yellow and orange tomatoes
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp soft light brown sugar
  • 2 pinches sweet smoked paprika
  • a pinch ground cinnamon
  • 50g pine nuts
    toasted
  • a few leaves of each dill, mint and parsley
  • to serve flatbreads

Nutrition:

  • kcal583
  • fat49.9g
  • saturates10.4g
  • carbs17g
  • sugars13g
  • fibre4.6g
  • protein14.1g
  • salt0.5g

Method

  • step 1

    Put the yogurt, hummus and garlic into a bowl – season and mix well. Line a sieve over a bowl with a double layer of muslin and spoon in the yogurt mix. Gather up the sides and twist to tighten then leave in the fridge to strain overnight.

  • step 2

    Heat the oven to 180C/fan 160C/gas 4. Quarter any large tomatoes, halve medium ones and leave small ones whole. Put in a baking dish so they’re tightly packed, then drizzle over the oil and vinegar, and crumble over the sugar, paprika and cinnamon, and season. Roast for 25 minutes or until softened.

  • step 3

    Divide the strained labneh between two plates (it should have thickened considerably overnight), spoon over the roasted tomatoes and juices, sprinkle with pine nuts and herbs, and serve with flatbreads.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement