COOK’S NOTES

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Tomato salad with labne and seeds Labne can be made five days ahead. Re­frig­er­ate, cov­ered with olive oil in a small shal­low con­tainer. Drain be­fore us­ing. You can use 150g crum­bled feta or soft goat’s cheese in­stead of labne. You will need one large bunch of wa­ter­cress for this recipe.

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