Maha's Labneh Toast

Ingredients

• One tub of yogurt
• 1/2 tsp salt
• 2 slices whole grain bread (any variety will work)
• 1 mini cucumber
• 6 cherry tomatoes
• Sliced black olives
• Dried mint
• Olive oil for serving

Directions

To make the Labneh:

1. Place a sifter in a medium bowl (make sure the sifter doesn’t touch the bottom of the bowl).
2. Place paper towel in the sifter
3. Scoop the yoghurt into the layer of paper towel, add salt and whisk.
4. Cover and refrigerate for 24 hours
5. After 24 hours, you should have thick, creamy labneh. Separate it carefully from the paper towel and store it in an airtight container and refrigerate for up to one week.

To make the toast:

1. Toast bread.
2. Spread about 2 tablespoons of labneh on each slice of toast.
3. Chop your cucumbers and cut the cherry tomatoes in half.
4. Top with cucumbers, cherry tomatoes and sliced olives.
5. Drizzle olive oil on top and sprinkle dried mint.

Cook’s Tips:

• You can use any type of yogurt to make your labneh, just not sweetened ones.
• If you strain the yogurt for more than 24hrs the texture might get too thick and harden - just add a teaspoon of yogurt and mix to soften it.