Ingredients

Step by step

1. At least 1 day ahead, make the labneh (or see Kitchen Tip below). Line a sieve with a piece of clean muslin (or a new, boiled, J-cloth) and set it over a bowl. Mix the Greek yogurt with the crushed garlic, a pinch of sea salt and some pepper and place it in the sieve. Wrap the muslin closed around the yogurt and place the bowl and sieve in the fridge overnight to drain. The yogurt should be stiff the next day, with the texture of firm cream cheese.
2. Preheat the oven to 200°C, fan 180°C, gas 6. Split the pittas open and place on a baking tray. Brush with the oil and season with sea salt, then bake in the oven for 6-8 minutes until golden and very crispy. Set aside to cool.
3. Put the tomatoes, cucumber, red onion, radishes and pomegranate seeds in a large bowl. Whisk together the dressing ingredients and season with sea salt and pepper. Toss through the salad with the fresh mint.
4. Put the sumac and za’atar on 2 small plates. Shape the strained yogurt into small balls. Roll half of them in the sumac, and half in the za’atar, to coat.
5. Snap the pitta bread into small shards and toss through the salad. Transfer to serving plates or a large shallow platter and dot the labneh balls all over.
   Tip

   If you don’t want to make labneh, mash together 125g each of full fat soft cheese and mild soft goats’ cheese then roll into balls and coat as in the recipe.