Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme

20 minutes


For the labneh

  • 500ml of goat's yoghurt
  • 1 tsp salt

For the figs

  • 6 figs, ripe
  • 2 tbsp of honey
  • 1/2 tsp cinnamon
  • 6 sprigs of lemon thyme
  • 4 slices of sourdough bread


Make the labneh a day in advance. Mix the goat’s yoghurt with the salt and pour into a bowl lined with a clean cheesecloth or muslin
Pull the muslin up around the yoghurt to form a bag and tie with string. Tie another, longer, piece of string to the bag to enable you to hang the bag up, so you can suspend it over a bowl – a cold room in the house is ideal. If your fridge is big enough, you can also tie the bag to the rack of the fridge and place a bowl underneath to catch the liquid
Leave for 24 hours – the liquid will drain away leaving firm labneh in the bag with a texture similar to cream cheese. Discard the liquid and decant the labneh into a bowl
Preheat the grill to 220°C
Cut the stalks off the figs and slice in half lengthways. Arrange cut-side up in a baking dish, drizzle with the honey and sprinkle over the cinnamon. Grill the figs for 5–10 minutes, or until tender and caramelised
Meanwhile, toast the sourdough slices. Divide between two plates, spread with labneh (you might have some labneh left over) and scatter over half the lemon thyme leaves