Middle Eastern Labneh with Za’atar, Pomegranate & Pistachios

500 ml thick Greek yogurt – strain for 24 hours or more through cheese cloth.

After yogurt is strained, stir in the following:
1 tsp kosher salt
Zest of one lemon

Spread this mixture in an even layer on a platter. Make the surface wavy and unique.

Labneh Topping

¼ cup fresh mint leaves - julienned
3 tbsp Za’atar spice mixture
1 tsp kosher salt
10 rough chopped pitted Kalamata olives
½ tsp dried chili flakes
1/3 cup good quality Extra Virgin Olive Oil

In a small bowl, mix all of the topping ingredients well in a bowl.

Drizzle this mixture over Labneh base and garnish with:

¼ cup Pomegranate seeds
4 tbsp roasted, chopped pistachios
1 red pepper, roasted, peeled, seeded and julienned
8 local cherry tomatoes - quartered

Serve with fresh grilled bread. Enjoy!