Recipe and words by Klara Risberg
When the tomatoes are in season it’s actually all you need, grilled and rested in their own juices are such flavour bomb
800g full fat yoghurt
2 tsp salt
Strain the yoghurt for 24 hours if possible, but at least 8 hours
2 tbsp honey
Crank up the grill setting on your oven, line a baking tray or dish with foil and add tomatoes. Drizzle with olive oil, chilli flakes, salt and black pepper. Place under the grill until blackened. Drizzle with honey when they are hot and let cool.
Smear the labneh on a plate and make a well in the middle, add the cooled tomatoes and ALL the juices and caramelised bits.