Harissa Roasted tomatoes on Labne
Serves 6.
Steph's Tip: Gopala is my go-to for labneh because it naturally separates its whey much faster than most Greek yoghurts. That means you can have thick, creamy labneh in just 2 hours, whereas other brands usually need an overnight strain.
Ingredients
Labne
700g plain unsweetened yoghurt ( I use Gopala Greek)
¾ tsp table salt
Harissa Roasted Tomatoes
2 punnet cherry tomatoes or 1 punnet cherry tomatoes + 1 punnet sweet vine mini peppers
1 tbsp harissa paste
3 tbsp extra virgin olive oil, divided
Good pinch of flaky sea salt
1 tsp za'atar or 2 sprigs fresh thyme (optional)
1 tsp lemon juice
To Serve
Fresh herbs (such as parsley, basil or mint)
Warm toasted sourdough
Method
Labne
In a medium bowl, stir together the yoghurt and salt until well combined.
Spoon the yoghurt into the centre of a large piece of fine cheesecloth. (If your cheesecloth has a loose weave, use a double layer so only the whey drains through.)
Spoon the yoghurt into the centre of a large piece of fine cheesecloth. Gather the corners together and tie into a secure knot. Place the cheesecloth into a sieve set over a deep bowl, ensuring the yoghurt sits above the liquid as it drains. To speed up the straining process, place a couple of cans or another small heavy object on top to gently weigh the yoghurt down.
Refrigerate and leave to strain:
Using Gopala Greek Yoghurt; If you're short on time, 2 hours will give you a beautifully thick labne that's perfect for this recipe or leave for up to 12 hours.
If using another brand, leave it to strain for up to 12 hours or overnight.
Harissa Roasted Tomatoes
Preheat the oven to 220°C fan bake.
Add the cherry tomatoes to a small baking dish with the harissa paste, 1 tablespoon of the olive oil, flaky sea salt and za'atar, if using. Toss well to coat.
Roast for 20–25 minutes, or until the tomatoes are blistered, juicy and just beginning to burst while still mostly holding their shape.
Remove from the oven and gently stir through the lemon juice.
To Serve
Spread the labne over a serving platter using the back of a spoon. Spoon over the warm harissa tomatoes along with all of their delicious roasting juices. Finish with the remaining 2 tablespoons of extra virgin olive oil, scatter over the fresh herbs and serve with warm toasted sourdough.
