Labneh with Grilled Tomatoes With Klara Risberg

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
Grilled Tomatoes
500g tomatoes 
Olive oil 
Chilli flakes 
Black pepper
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.

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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