DRESS­ING • ¼ cup (60ml) ex­tra-vir­gin olive oil • 1½ tbsp lemon juice • 1 clove gar­lic, quar­tered

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

2. Make the dress­ing: Place all the in­gre­di­ents in a screw­top jar, sea­son to taste; shake well. Stand for 20 min­utes or re­frig­er­ate overnight. Dis­card the gar­lic be­fore us­ing.

3. Stir the seeds, nuts, cumin and salt in a dry medium fry­ing pan over low heat for 5 min­utes or un­til fra­grant. Re­move from the pan and leave to cool.

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

5. Serve the tomato salad topped with­ROthAeSlTabPnOeRaKndWITH seed mix­turAe;PdRrIiCzO­zlTe,wFiEthTAthAeND PIS­TA­CHIO STUFF­ING re­main­ing dress­ing.

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