500g double cream plain yoghurt
Large pinch salt
85g (½ cup) pomegranate rubies
10ml (2 tsp) sesame seeds
2,5ml (½ tsp) sumac
5 large mint leaves, finely chopped + extra, to garnish
8 rindless watermelon pieces (1cm thick squares/ triangles, each side about 5cm long)
Extra virgin olive oil, to drizzle
1. For the labneh, line a wire mesh strainer or a sieve with a cheese or muslin cloth and set the strainer or sieve over a bowl. Put the yoghurt in another bowl, add the large pinch of salt and mix through.
2. Transfer the yoghurt mixture to the lined strainer, cover and allow to rest in the fridge to strain, 24 hours. Scoop out the labneh, place in a sealable container and keep refrigerated until needed.
3. Make the pomegranate dukkah by combining all of the ingredients. Place in the fridge until needed.
4. Lightly drizzle the watermelon squares or triangles with olive oil and chargrill in a griddle pan over high heat until blackened on both
sides, about 3 – 4 minutes per side. Drain on paper towel for a few minutes to cool down to room temperature.
5. To assemble, sandwich the chargrilled watermelon squares or triangles with a thick layer of your homemade labneh per “sandwich”.
6. Sprinkle over the pomegranate dukkah and serve immediately. Garnish with mint leaves.
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