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Labneh with chunky tomato and crispy chickpea topping

A fashionable Lebanese condiment that's popular across the Middle East and beyond and it's nothing more than strained yoghurt and salt. It's incredibly easy to make and all you need is regular whole milk yoghurt and salt. For the dairy free version, coconut greek style natural yoghurt works well with lemon for a tangy flavour.

The reason why we add salt to yoghurt to make labneh is to reduce the water and to add flavour to the yoghurt. It's not a necessity but encouraged and will assist in removing excess water. Enjoy it on bread as a topping, as a dip or roll it into small balls to add to salads. Buon appetito!

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