Homemade labneh with peaches, almonds, rocket and pomegranate molasses.

Ingredients for labneh:

1. 500ml Greek yogurt

2. Zest and juice of 1 lemon

3. 1 garlic clove

4. Pinch of salt

Ingredients for salad:

1. 4 peaches

2. 75g rocket leaves

3. 40g almond flakes

4. 1 pomegranate

5. 2tbsp extra virgin olive oil

6. 2tbsp pomegranate molasses

Directions for making labneh:

1. Zest and juice the lemon.

2. Place the yoghurt in a bowl, grate over the garlic clove. Add the lemon zest, lemon juice and a pinch of salt. Mix well.

3. Place a sieve over a separate bowl, and cover the sieve with muslin. Pour the yogurt mix into the muslin covered sieve. Bring all four corners of the muslin together and gently twist to seal the yoghurt mixture into a ball within the muslin. Place the in fridge and leave to drain through sieve for 24 hour’s.

4. To make the salad place the almond flakes into a dry frying pan over a medium/high heat and toast for 2 minutes. Remove from the heat and tip directly into a small bowl to cool.

5. In a small jug, whisk together the oil and molasses.

6. Remove the pomegranate seeds.

7. Set a griddle pan over a high heat. Slice the peaches in half along the seam, remove the stone and cut each half into 3 wedges. Place the peaches flesh side down and cook each side for 3 minute and then turn them skin side down and cook for a further 1 minute.

8. To serve, divide the peach onto plates with the rocket leaves. Add a generous tablespoon of labneh. Scatter over the toasted almonds and pomegranate seeds. Drizzle over the oil and molasses.

9. Enjoy!