Homemade Labneh & Marinated Tomatoes on Sourdough

For the Marinated Tomato:

• 250g exotic cherry tomatoes
• Zest and juice of 2 limes
• 15ml (1 Tbsp) olive oil
• Pinch of brown sugar
• Salt and pepper, to taste

For the Homemade Labneh:

• 600g double thick plain yoghurt
• 2.5ml (1/2 tsp) salt
• Zest of 1 lemon
• A handful of parsley, chopped finely

Seed Sprinkle

• 7.5ml (1 ½ tsp) paprika
• 15ml (1 Tbsp) white sesame seeds
• 15ml (1 Tbsp) black sesame seeds
• 15ml (1 Tbsp) pumpkin seeds
• 15ml (1 Tbsp) sunflower seeds
• 15ml (1 Tbsp) linseeds
• 15ml (1 Tbsp) poppy seeds
• Pinch of salt

• 1 x San Francisco sourdough bread
• 2 ripe avocados, sliced

For the marinated tomatoes

• Combine all ingredients and allow to stand for about 10-15 minutes before use.

For the Homemade Labneh:

• Mix the yoghurt and salt together. Place the yoghurt in a muslin/cheesecloth, bring the cloth’s ends together and tie with kitchen string. Hang the yoghurt over a bowl overnight to catch the liquid whey in the fridge.
• The next day, place the soft cheese in a bowl and add lemon zest and parsley.

For the seed sprinkle

• Combine all ingredients and toast in a dry frying pan over medium heat for about 3-5 minutes, or until toasty and fragrant.

To assmeble

• Slice the bread into desired slices. Spread the labneh on the sourdough. Top with marinated tomatoes and avocado slices. Sprinkle some of the toasted seeds over for a bit of crunch and enjoy.