1 kg double cream plain yoghurt
½ tsp (2,5 ml) salt
a piece of cheesecloth
2-3 Tbsp (30-45 ml) pickled beetroot juice
4 baby pickled beetroots, diced into small pieces
4 radishes, thinly sliced
2 rounds of feta, crumbled
¼ C (60 ml) sunflower seeds, toasted
¼ C (60 ml) pumpkin seeds, toasted
Baguette, sliced and toasted
To make the labneh, scoop the yoghurt into a large mixing bowl then add the salt and stir well to combine. Double the cheesecloth over and lay it into a large fine-mesh sieve set over a large bowl. Scoop the yoghurt into the cheesecloth-lined sieve and cover with the corners of the cheesecloth. Place the yoghurt into the fridge and leave to drain for 24 hours.
After 24 hours the whey will have separated into the bowl below and you will be left with a thick, cream cheese-like consistency. Scoop the labneh out of the cheesecloth, taste and adjust the seasoning. Add 2 tablespoons of beetroot juice and mix well to combine. For a more intense colour and flavour, add another tablespoon.
Scoop the labneh out onto a serving platter and use the back of a spoon to spread it out. Top with cubes of beetroot and radish slices, then sprinkle over the feta. Finish with seeds and microgreens and a light drizzle of extra beetroot pickle juice for colour. Serve with toasted baguette slices or melba toast.