SMOKED LABNEH, SLOW-ROASTED TOMATO AND POMEGRANATE SALAD

Labneh is a thick, creamy Middle Eastern soft cheese that can be made at home with Greek yoghurt.

Serves 4

For the labneh

250g (9oz) Greek yoghurt (10% fat) 2tsp honey

1tsp olive oil

A pinch of sea salt

50g (1¾oz) oolong tea leaves

Peel of 2 limes

1 dried lime, roughly chopped

For the roasted tomatoes

2tbsp extra-virgin olive oil 1tbsp sherry vinegar

1tsp rose harissa paste

1tsp pomegranate molasses 1tsp sea salt

4 tomatoes, on the vine

For the dressing

Juice of 1 lime

3tbsp olive oil

1 tomato on the vine, finely diced 3tbsp pomegranate seeds

For the salad

50g (1¾oz) rocket leaves

A handful of chopped flat-leaf parsley A handful of tarragon leaves

1 small cucumber (preferably Lebanese), peeled, deseeded, and diced

Slices of crusty bread (preferably Turkish)

Mix the yoghurt, honey, oil, and salt in a bowl. Transfer to a clean J-cloth, bring the edges together, and fasten with a rubber band. Hang in the fridge over a bowl for 12-24 hours to drain.

Preheat the oven to 120°C/fan 100°C/gas ½. Mix the oil, vinegar, harissa paste, molasses, and salt in a bowl. Halve the tomatoes and toss in the mixture. Place cut-side up on a rack over a baking tray. Roast for 2½-3 hours, until they shrink slightly but retain a moist centre. Remove from the oven and leave to cool.

Remove the labneh from the cloth and place on parchment. Line the base of a large flameproof roasting tin with a large piece of foil. Place the tea, lime peel and dried lime on the foil with 1tbsp of water. Set the tin over a very high heat on the hob. When it begins to smoke, place a wire rack in the roasting tin. Put the labneh on its paper on top, and cover the tin with plenty of foil to seal in the smoke. Take off the heat and stand for 30 minutes. Remove the labneh and return it to the fridge to chill.

Mix the dressing ingredients in a jug and stir well. Place the rocket, parsley, tarragon and cucumber on a serving platter. Top with the tomatoes and spoonfuls of the chilled, smoked labneh, and pour the dressing over. Serve with toasted crusty bread.