Name: Labneh with confit tomatoes
Ingredients: 500g Greek yoghurt; 100g olive oil; 200g datterini or cherry tomatoes; ½ tsp paprika; 1 ½ tsp dried oregano; 1 tsp caster sugar; 1 tbsp balsamic vinegar; 2 sprigs oregano, plus extra picked for garnish; ½ tsp urfa chilli

New

Summer Salad

Serves 6-8

Prep 10 min

Cook Overnight + 40 min

We’ve been making labneh the same way for years - yoghurt spooned into a tea towel-lined sieve and left overnight. Nothing more than time and gravity. Once you've spread it across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you're feeling organised, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

Ingredients

LABNEH
500g	Greek yoghurt
CONFIT TOMATOES
100g	olive oil
200g	datterini or cherry tomatoes
½ tsp	paprika
1 ½ tsp	dried oregano
1 tsp	caster sugar
1 tbsp	balsamic vinegar
2	sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp	urfa chilli

Method

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh. Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan. Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes. Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.