Sweet and salty sheep labneh salad with Oxtail tomato

You know what is it with cooking? It’s really so much about using what you have…..and this is exactly how this beautiful dish happened to be. Just eat it with some flatbread like I did and enjoy the freshness like a beautiful day…..

250 g of sheeps yoghurt
1 big ripe oxtail tomato
cold pressed rape seed oil (or walnut oil or argan oil)
magnolia syrup or lavender syrup or any other fragrant home made syrup
handful of roasted pine nuts
fleur de sel
garlic flowers

 Take a clean cloth (cheese cloth) and add to a sieve, spoon in the yoghurt and a generous spoonful of salt, mix in and leave to drain for some hours. 

Slice the tomato. Divide over labneh. Drizzle with the cold pressed rape seed oil, some drops of the fragrant syrup, sprinkle some pine nuts , fleur de sel and fresh garlic flowers or other flowers. mmmmmm…….