Labneh with roasted Isle of Wight tomatoes, Za’atar, black sesame, ripped mint & basil

This vibrant dish showcases the creamy richness of labneh paired with sweet, roasted Isle of Wight tomatoes, creating a delightful contrast of flavors and textures. The tomatoes are caramelised to perfection, enhancing their natural sweetness. Generously sprinkle with za’atar and black sesame seeds for an aromatic and nutty finish.

By Brett Sutton  

This recipe has been a cherished part of my collection for years and continues to evolve. I’ve experimented with ingredients like peaches, pomegranate, pomegranate molasses, and even goat curd instead of labneh. Sumac has also made its way in, replacing za’atar on occasion. That’s the beauty of cooking recipes serve as guides for your creativity and personal touch. While this recipe is foolproof and delicious as is, you can easily add your own signature twist to make it uniquely yours!

Labneh

Ingredients

  • 500g full fat Greek yoghurt
  • 5g Maldon Sea salt
  • 1 garlic clove, finely grated
  • 1 lemon, zested & juiced
  • 10g caster sugar

Method

In a bowl combine the yoghurt, salt, sugar, garlic, lemon zest and juice. Next, line a sieve with muslin, ensuring enough to gather and tie it up for straining. Spoon the yoghurt mixture into the muslin-lined sieve and tie it securely, allowing it to strain. Leave it to drain for a couple of hours, ideally overnight, with a bowl underneath to catch any excess liquid.

Once the time is up, unwrap the muslin to reveal the thickened labneh, which should have a rich, creamy consistency similar to thick cream cheese. Store it in the fridge until you’re ready to use it.

Roasted Isle of Wight Tomatoes

Ingredients

  • 500g Isle of Wight tomatoes (cherry, green, Roma, plum, beefsteak etc)
  • 2 garlic cloves, finely grated
  • 50ml olive oil
  • 5g Maldon Sea salt
  • 30ml Red wine vinegar

Method

Preheat your oven to 180*

Remove the cherry tomatoes from the vine and cut the other varieties into wedges or quarters, discarding the cores. Spread them out on a shallow baking tray, then drizzle with olive oil, finely grated garlic, sea salt, and red wine vinegar. Roast the tomatoes for 20 minutes, or until the skins begin to blister and soften. Once done, set them aside to cool slightly.

For the rest of the recipe

Ingredients

  • 1 tablespoon of black sesame seeds
  • 1 tablespoon of za’atar
  • ¼ bunch mint
  • ¼ bunch basil

Method

On a large sharing plate, generously dollop and smear the labneh. Sprinkle with black sesame seeds, then tear half of the basil and mint over the top. Add the roasted tomatoes, followed by a sprinkle of za’atar. Finish by tearing and scattering the remaining mint and basil over the dish.

 

Labneh with roasted Isle of Wight tomatoes, Za’atar, black sesame, ripped mint & basil

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