Savoury labneh-style yogurt with oil, thyme and raw vegetables

Ingredients

For 1 serving

• Whole-milk Greek yogurt120 g
• Extra virgin olive oil1 teaspoon
• Dried thyme1 pinch
• Sesame seeds3 g
• Cucumber80 g
• Cherry tomatoes80 g
• Green olives5
• Whole wheat pita0.5
• Mint2 g
• Saltto taste

Contains: gluten, lactose, sesame,

In season: June – September

Method

1. Toast the sesame seeds in a dry small frying pan over a medium heat for 1–2 minutes, until golden and fragrant; then warm the pitta in the same pan for 1 minute per side.
2. Meanwhile, wash the cucumber and cherry tomatoes; cut the cucumber into sticks and halve the tomatoes; pick the mint leaves.
3. Spread the Greek yoghurt on a plate with the back of a spoon, making a hollow in the centre.
4. Pour the oil into the hollow and sprinkle with a pinch of salt, the dried thyme, toasted sesame and mint.
5. Serve with the cucumber, tomatoes, green olives and the warm pitta cut into wedges.