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Gut Lovin’ Tomato Toast from Chef Ihaka, Six Senses Fiji

Mint salad, basil-lemon labneh, sourdough

The sourdough made with whole grains and yogurt in the labneh are great for boosting gut health. Go for a mix of fresh ripened tomatoes in this easy-to-make yet delicious light lunch. If you’re growing your own herbs, the leftover whey is great for improving soil conditions so lavish a little love on your pots too!

Two servings

  • 300 g fresh ripened tomatoes (e.g., Roma, plum, cherry)
  • 30 g basil, picked and torn
  • 15 g mint, picked, thinly sliced
  • 15 g spring onions
  • 2 tsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 180 g labneh 
  • 2 thick slices sourdough (or your favorite fermented bread)
  • Sea salt, to taste
  • Fresh ground pepper, to taste

Make me

Prep: Remove the top part of the tomato core using a paring knife.

Boil: Bring a sauce pan half full of water to boil. Add the tomatoes into the boiling water for one minute. Using a slotted spoon, remove them from the water and place in an ice bath (bowl filled with ice and cold water) to stop them from cooking.

Slice: Once cool, gently remove the skin and seeds, slice and place in a medium sized bowl.

Toast: Place the sourdough slices in a toaster or in a medium hot pan with some olive oil.

Flavor: In a separate bowl combine the herbs, lemon juice, olive oil and seasoning and stir to mix well.  

Assemble: Place the sourdough toasts on a plate and dress with the tomato salad. Add small dollops of labneh using a spoon or roll it into small balls with your hands. Season with salt and fresh cracked black pepper.

SF = sugar-free | V = vegetarian

Labneh

  • 490 g (2-cup) full fat yogurt
  • ½ tsp fresh lemon juice
  • Pinch sea salt

Make me

Setup: Place a strainer or chinois lined with a double lined cheesecloth (you can also use muslin, or a nut milk bag) over a mixing bowl. Pour the yogurt over the cheesecloth. Add lemon juice, salt and stir. Cover with a plate or towel.

Strain: Transfer to the refrigerator and let it strain naturally for 48 hours. Reserve the leftover whey (liquid at the bottom of the bowl).*

Store: Keep chilled until use.

Zero Waste Tip: *Whey can be used in cooking water for pasta, or grains, in pastry recipes in lieu of water, or added to smoothies, juices as a nutrient booster. Or – use it to water your plants!


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