Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the labneh, line a sieve with muslin or a clean J-cloth and tip in the salted yogurt. Put the sieve over a bowl, cover with clingfilm and leave in the fridge overnight.
When you are ready to serve, tip the labneh into a bowl and mix in the thyme.
Spread the labneh generously over the toast. Top with the figs, a drizzle of honey and a few more thyme leaves.