LABNE & TOMATO SALAD WITH SEEDS

SERVES 4 PREP + COOK 30 MINS + OVERNIGHT REFRIGERATION

◆ 2 tsp each sesame seeds, sunflower seeds, coarsely chopped pistachios

◆ 2 tsp ground cumin

◆ 1 tsp sea salt flakes

◆ 400g baby heirloom tomatoes

◆ 250g truss cherry tomatoes

◆ 200g yellow grape tomatoes

◆ 200g red grape tomatoes

◆ ½ cup Sicilian green olives

◆ ½ red onion, sliced thinly

◆ 3 cups firmly packed trimmed watercress

◆ ¼ cup loosely packed fresh coriander sprigs

◆ Turkish bread, to serve

LABNE

◆ 1 tsp sea salt flakes

◆ 500g Greek-style yoghurt

DRESSING

◆ ¼ cup extra-virgin olive oil

◆ 1 ½ tbsp lemon juice

◆ 1 garlic clove, quartered

1 LABNE Stir salt into yoghurt in a small bowl. Line a sieve with two layers of muslin, place sieve over a deep bowl or jug. Spoon yoghurt mixture into sieve, gather cloth and tie into a ball with kitchen string. Refrigerate 24 hours or until thick, gently squeezing occasionally to encourage the liquid to drain. Discard liquid. Roll or shape tablespoons of labne into balls.

2 DRESSING Place ingredients in a screw-top jar, season to taste, shake well. Stand for at least 20 mins or refrigerate overnight. Discard garlic before using.

3 In a medium frying pan, over low heat, dry-fry seeds, nuts, cumin and salt, stirring, 5 mins or until fragrant. Cool.

4 Halve or thickly slice some of the larger tomatoes, place all tomatoes in a large bowl. Slice cheeks from olives close to the pits, discard pits. Add olives, onion, watercress, coriander and half the dressing to the bowl, toss gently to combine. Season to taste.

5 Serve salad topped with labne and seed mixture, drizzle with remaining dressing. Serve with Turkish bread.