for 8 person

Labneh

400 g	plain greek yoghurt
¾ tsp	salt

Tomatoes

400 g	cherry tomatoes, half of which cut in half
4 sprig	thyme
1 tbsp	olive oil
1 tsp	balsamic vinegar
½ tsp	salt
a little	pepper

Pita chips

3	pita breads
2 tbsp	olive oil
1 tsp	chilli flakes
½ tsp	sea salt

To bake

1 tbsp

olive oil

How it's done

Labneh

Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Tomatoes

Mix the tomatoes with the remaining ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To roast

Roast for approx. 1 hr. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

Pita chips

Tear the pita breads into approx. 4 cm pieces, mix with the oil, chilli flakes and fleur de sel. Place the pieces of pita on a baking tray lined with baking paper.

To bake

Bake for approx. 15 mins. in the upper half of an oven preheated to 180 °C until crispy, then remove. Stir the labneh until smooth, serve with the tomatoes and pita chips. Drizzle with oil.

Show complete recipe