This recipe is creamy yet low in calories, and veggie friendly. Ready in just 15 minutes these make for a mouth-watering breakfast, brunch or snack
- Few sprigs, leaves picked Thyme Pot
- 4-6, sliced Figs
- To serve Local Flower Honey, Ripe
To make the labneh, line a sieve with muslin or a clean J-cloth and tip in the salted yogurt.
Put the sieve over a bowl, cover with clingfilm and leave in the fridge overnight.
When you are ready to serve, tip the labneh into a bowl and mix in the thyme.
Spread the labneh generously over the toast.
Top with the figs, a drizzle of honey and a few more thyme leaves.