Heirloom Tomato, Sheeps Milk Labneh, Broadbean and Mint Salad

by Kieran Day

This summer salad showcases the beauty of each ingredient and really shines a light on early summer produce. The heirloom tomatoes are coming into abundance and the broad beans are popping with flavour. Making your own labneh is really rewarding and easy, and doing so with sheep's milk yoghurt reveals a delicious and healthy end result.




You'll need

  • 1kg heirloom tomatos
  • 1 punnet medley tomatoes
  • 500g sheeps milk yoghurt
  • 10 broad beans
  • 1 bunch mint
  • sumac
  • red wine vinegar
  • extra virgin olive oil
  • 1 clove garlic
  • pink salt
  • black pepper

Here's how

  1. Firstly, hang the yoghurt in muslin or a chux in the fridge overnight.
  2. Once hung, portion into balls using a tablespoon and store in olive oil.
  3. To make the dressing, add 100ml red wine vinegar to 300 ml olive oil. Add sliced garlic and season.
  4. Pop the broad beans out of the pods and blanch in boiling salted water for 2 mins. Cool in ice water.
  5. Roughly sliced the tomatoes into odd shaped pieces.
  6. Next, add beans, 1 ball of labneh, a handful of picked mint and 2 tablespoons sumac into a mixing bowl.
  7. Dress liberally and season with lots of salt and pepper.
  8. Combine ingredients with hands and plate up in a nice bowl.
  9. Finish with a few more dollops of labneh, sumac and mint leaves.

About the Author

Kieran Day

Kieran is the head chef and co-owner of The Stinking Bishops in Newtown, Sydney. The Stinking Bishops is a specialty cheese shop, bar and restaurant serving up wholesome British & European inspired dishes, alongside cheese and cured meat boards. "I have a passion for simple, uncomplicated... Read Full Bio

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