Ingredients
For the Marinated Tomato:
250 g exotic cherry tomatoes
Zest and juice of 2 limes
15 ml (1 tbsp) olive oil
Pinch of brown sugar
Salt and pepper, to taste
For the Homemade Labneh:
600 g double thick plain yoghurt
2½ ml (½ tsp) salt
Zest of 1 lemon
A handful of parsley, chopped finely
Seed sprinkle:
7,5 ml (1½ tsp) paprika
15 ml (1 tbsp) white sesame seeds
15 ml (1 tbsp) black sesame seeds
15 ml (1 tbsp) pumpkin seeds
15 ml (1 tbsp) sunflower seeds
15 ml (1 tbsp) linseeds
15 ml (1 tbsp) poppy seeds
Pinch of salt
1 x San Francisco sourdough bread
2 ripe avocados, sliced
Method
For the marinated tomatoes:
Combine all ingredients and allow to stand for about 10-15 minutes before use.
For the Home-made Labneh:
Mix the yoghurt and salt together. Place the yoghurt in a muslin/cheesecloth, bring the cloth’s ends together and tie with kitchen string. Hang the yoghurt over a bowl overnight to catch the liquid whey in the fridge.
The next day, place the soft cheese in a bowl and add lemon zest and parsley.
For the sees sprinkle:
Combine all ingredients and toast in a dry frying pan over medium heat for about 3-5 minutes, or until toasty and fragrant.
To assemble:
Slice the bread into desired slices. Spread the labneh on the sourdough. Top with marinated tomatoes and avocado slices. Sprinkle some of the toasted seeds over for crunch.
Source: foodloversmarket.co.za/recipes/
