A substantial snack rather than dinner. Cherry tomatoes, grilled so their skin has blackened here and there, bring a sweet-sharp note to the labne. Heat an overhead (oven) grill. Put 8-10 cherry tomatoes per person in a grill pan and trickle over 2 tbsp of olive oil. Season with a little salt, then put the tomatoes under the grill for 8-10 minutes until they are soft and the skins are wrinkled. Put 4 heaped tbsp of labne per person into a bowl and beat gently with a fork. Season with 1 tsp each of Aleppo pepper and ground sumac and a little black pepper. It should be slightly hot to balance the coolness of the labne, but add a little more or less as you wish. Should you not have Aleppo pepper, you could use finely ground crushed chillies instead. Toast 1 thick slice of sourdough or ciabatta per person and spread thickly with the seasoned labne. When the tomatoes are starting to burst, and the juices are running, transfer them to the toast, spooning every drop of juice over the top. Serves 1 You can make your own version of labne by tipping 400g of thick yoghurt into a sieve suspended over a bowl. Stir in a little salt (about ½ tsp per 400g of yoghurt) and leave to drip, in the fridge, overnight. The following day you should have thick white labne and a puddle of whey (which you can add to soups or simply discard). The labne will keep, covered and refrigerated, for several days. Flavour labne, whether homemade or store-bought, with grated cucumber and chopped mint leaves, or grated raw beetroot and chopped gherkins. Hummus can be used in place of the labne, should you wish.