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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!
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
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!
As potent healing agents, plants are nature’s magic. From pickles to body scrubs, here’s how to use the abundance of homegrown, natural ingredients at Six Senses Douro Valley, Portugal to heal you inside and out.