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.

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Ingredients

Name: Labneh and sumac with courgettes
Ingredients: 350g tub of labneh (I use Nomadic Labneh Lebanese style yogurt from Ocado) Zest of ½ lemon 1 tbsp pistachios, toasted and chopped 1 tbsp flaked or whole almonds, toasted and chopped A small handful of coriander, roughly chopped (optional) Pinch of sumac 1½ tbsp rapeseed, almond or good-quality olive oil 1 courgette, peeled lengthways into ribbons Griddled flatbread, to serve Salt and pepper

350g tub of labneh (I use Nomadic Labneh Lebanese style yogurt from Ocado)

Zest of ½ lemon

1 tbsp pistachios, toasted and chopped

1 tbsp flaked or whole almonds, toasted and chopped

A small handful of coriander, roughly chopped (optional)

Pinch of sumac

1½ tbsp rapeseed, almond or good-quality olive oil

1 courgette, peeled lengthways into ribbons

Griddled flatbread, to serve

Salt and pepper