Labneh is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt while preserving its distinctive, sour taste. The vibrant Middle Eastern spice sumac has a mild, almost lemony flavour. It’s available at most large supermarkets. The dish can be prepared in very little time – which, for something so nutritious and flavoursome, is no mean feat.
Mix the labneh with the lemon zest and salt and pepper to taste and place in a dish. Scatter the surface with the nuts, chopped coriander, if using, and sumac, then drizzle with oil.
Serve the labneh with the courgette, drizzled with a little more oil, and the flatbread on the side.