SABRINA GHAYOUR’S SUMAC, TOMATO & GARLIC TOASTS WITH LABNEH
Ready in: Under 15 Mins
As 'the Golden Girl of Persian cookery' prepares to take centre stage at this year’s Woking Food and Drink Festival from 30 August-1 September, the TV chef and author shares some delicious veggie-friendly recipes. Recipe extracted from Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour (Mitchell Beazley, £26.00, octopusbooks.co.uk) Photography: Kris Kirkham
Ingredients:1 large ciabatta, cut into 12 slices
1 large or 2 small garlic cloves, peeled
4 large, ripe vine tomatoes, very finely chopped
1 small red onion, very finely chopped
2 tsp sumac, plus extra to garnish
1 small packet (about 15g) fresh coriander, finely chopped (reserve some for garnish)
drizzle of olive oil
4 heaped tbsp labneh (or thick Greek yoghurt)
sea salt flakes and freshly ground black pepper, to taste
- Chargrill the bread in a griddle pan on both sides (or use a toaster). Lightly rub the surface of each slice with the raw garlic.
- Mix the tomatoes, onion, sumac, and coriander in a bowl. Add a little drizzle of olive oil and season well with salt and pepper.
- Divide the tomato mixture between the toasts, spreading it across the surface of each piece. Top each with a teaspoon of labneh or yoghurt, and garnish each with a little pinch of sumac, the reserved coriander, and a drizzle of olive oil. Serve immediately.