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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