Grilled cherry tomatoes and herby labneh balls

  • Antipasto
  • 4
  • 35 minutes plus 24-48 hours for preparing the labneh

These olive oil-marinated grilled cherry tomatoes and spice-rolled labneh balls are perfect served as a mezze or antipasto. With sweet, savoury and herbal tones, elevated by the smoky flavours of grilled tomatoes, this simple but impressive side is a must try served over sourdough. 

First published in 2024
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Labneh balls

Grilled cherry tomatoes

To preserve

To serve

  • 2 slices of sourdough bread



2 days ahead of serving, begin by preparing the labneh. Combine the yoghurt and salt in a bowl and mix well 


Line a fine mesh sieve with cheesecloth, so that it overhangs on each of the sides, then place the sieve over a large bowl to collect the whey 


Scrape the salted yoghurt into the sieve and fold over the cheesecloth


Transfer to the fridge for 24–48 hours for the whey to drain 


Once the yoghurt has thickened into the consistency of labneh, lightly oil your hands to avoid sticking, and roll the labneh into approximately 12 small balls 


Place each of the spices into small bowls and dust each of the labneh balls in the spices 

  • 20g of za'atar
  • 20g of dried mint
  • 20g of sumac

Meanwhile, take the cherry tomatoes and lightly coat them in olive oil. Season well with salt, then prepare the grill for direct cooking 


When the barbecue is ready, scatter over the cherry tomatoes and grill on either side 


Once cooked, remove the cherry tomatoes and let them cool, before placing them into a clean jar along with the labneh balls, rosemary, thyme and olive oil 


Store in the fridge and serve over toasted sourdough within 12 hours of preparing 

First published in 2024

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