Grilled cherry tomatoes and herby labneh balls

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 

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