Labneh and tomato salad with seeds

Prep 0 h : 10 m
Cook 0 h : 0 m
Serves
4

Ingredients

  • 2 tsp sesame seeds

    2 tsp sunflower seeds

    2 tbsp coarsely chopped pistachios

    2 tsp ground cumin

    1 tsp sea salt flakes

    400g baby heirloom tomatoes

    250g truss cherry tomatoes

    200g red grape tomatoes

    60g green olives, pitted

    50g thinly sliced red onion

    120g watercress

    A few coriander sprigs

    200g labneh

    Dressing:

    4 tbsp extra virgin olive oil

    11/2 tbsp lemon juice

    1 clove garlic


Method

  • To prepare the dressing, add all the ingredients in a screw top bottle.

    Shake well to mix.

    Keep aside.

    Dry roast nuts, cumin and salt in a frying pan, stirring, over low heat for 5 mins or until fragrant.

    Cool.

    Halve or thickly slice some of the larger tomatoes; place all tomatoes in a large bowl.

    Slice olives into half.

    Add olives, onion, watercress, coriander and half the dressing to the bowl; toss gently to combine.

    Season to taste.

    Serve salad topped with labneh and seed mixture; drizzle with remaining dressing.