For the labneh, mix
the yoghurt and a teaspoon of salt in a bowl. Then, lay an open new j-cloth
(a muslin or a clean tea towel also work) over in a sieve sitting on a mixing
bowl. Spoon the yoghurt in to j-cloth and fold the edges over the top to cover
it. Let this sit in the fridge overnight or for a minimum of 8 hours.
Prepare the runner
beans by cutting off the stalk end and peeling vertically down each side.
Boil the runner
beans for 2 minutes and then drain.
Place a griddle pan
on a high heat and drizzle in a glug of olive oil. Add the beans to the pan and
let them sizzle, turning every few minutes. Once they have dark griddle marks,
remove them from the heat.
Slice the cherry
tomatoes in half and add them to a heavy based pan with a glug of olive oil,
grated clove of garlic and a pinch of sea salt. Put this on a high heat for
about 6 mins, stirring frequently.
To serve, place the
runner beans on a platter and spoon over the cherry tomatoes. Dollop on the
labneh and garnish with chilli flakes, sesame and sumac. Squeeze over half a
lemon to finish.
N5 Kitchen use our hand pressed bowls by Wonki Ware. You can watch another recipe by N5 Kitchen here, where Milly talks us through her Breakfast Lamachun Flatbread.
We hope you enjoy this little recipe guide. If you do make a dish for breakfast, please share it on Instagram using the #TOASTtimetomake. We would love to see.