*This recipe is gluten-free according to industry standards


  • 225g greek yogurt
  • 75g hummus
  • ½ a clove garlic, crushed
  • 350g red, yellow and orange tomatoes
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp soft light brown sugar
  • 2 pinches sweet smoked paprika
  • a pinch ground cinnamon
  • 50g pine nuts, toasted
  • a few leaves of each dill, mint and parsley
  • to serve flatbreads


  • STEP 1

    Put the yogurt, hummus and garlic into a bowl – season and mix well. Line a sieve over a bowl with a double layer of muslin and spoon in the yogurt mix. Gather up the sides and twist to tighten then leave in the fridge to strain overnight.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Quarter any large tomatoes, halve medium ones and leave small ones whole. Put in a baking dish so they’re tightly packed, then drizzle over the oil and vinegar, and crumble over the sugar, paprika and cinnamon, and season. Roast for 25 minutes or until softened.

  • STEP 3

    Divide the strained labneh between two plates (it should have thickened considerably overnight), spoon over the roasted tomatoes and juices, sprinkle with pine nuts and herbs, and serve with flatbreads.


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