Labneh fattoush toast

Method

1. Grate the garlic very finely into the yogurt, add half the lemon juice and a little of the salt and stir until smooth. You want it thick and spreadable, like Lebanese labneh; if yours is runny, drain it in a paper-towel-lined sieve in the fridge for a while.

   Add in this stepThick Greek yogurt 120 gGarlic cloves ½Lemon juice 1 tspSalt ¼ tsp

2. Scoop the seeds out of the tomatoes with a spoon and cut them into 7 mm dice; dice the cucumber the same size. Slice the radishes thinly, cut the spring onions into fine rings and chop the parsley and mint finely. Put everything in a bowl and toss with the rest of the lemon juice and salt, some of the olive oil and half the sumac. Do this just before baking so the vegetables don't turn watery.

   Add in this stepMedium tomatoes 1Cucumber 120 gRadishes 2Spring onions 1Flat-leaf parsley 10 gFresh mint 5 gLemon juice 1 tspSalt ¼ tspExtra-virgin olive oil 1¼ tbspSumac ½ tsp

3. Heat the oven to 220 °C (oven). Lay the whole pitas on a tray, brush the tops with olive oil and scatter evenly with za'atar. Bake for 5 min, until the edges are golden and the bread feels firm and crisp when tapped. Let it cool for just 1 minute so the yogurt doesn't melt and run.

   Add in this stepPita bread (about 20 cm, left whole) 2Extra-virgin olive oil 0.9 tbspZa'atar 1 tsp

   oven

4. Spread the garlic yogurt thickly over each pita, leaving a 1 cm border. Spoon the vegetables on top, leaving their juices behind in the bowl, then drizzle with the remaining olive oil and the pomegranate molasses and dust with the rest of the sumac. Cut into quarters like a pizza and eat straight away.

   Add in this stepExtra-virgin olive oil 0.9 tbspPomegranate molasses 1 tspSumac ½ tsp