Toasted Mixed Grains With Lemon Labne

Start the lemon labne the night before. Combine the yogurt, lemon zest and juice, garlic, salt and freshly ground black pepper (to taste) in a bowl, then transfer to a sieve lined with muslin, place over a bowl to catch the liquid and refrigerate overnight to drain.

Dry-roast the spelt and faro in a frying pan for 1-2 minutes until nutty and fragrant. Tip the grains into a saucepan, cover with boiling water and simmer for 15-20 minutes until tender, then drain and refresh under cold running water. Drain well and transfer to a large bowl. Meanwhile, cook the quinoa in a pan of boiling salted water for 4-5 minutes, add the bulgur, cook for another minute, drain well and refresh under cold running water. Drain well and add to spelt mixture.

Make the pomegranate dressing directly in the serving bowl by whisking all the ingredients together, then season to taste. In the same dish add the green lentils, pistachios, dried apricots, red onion and all the cooked grains, season to taste and toss to combine. Gently mix through all the micro herbs and greens.

To serve, on small plates place a dollop of labne to the side and sprinkle with za’atar. Add some of the grainy mix, top with pomegranate seeds, then drizzle with olive oil.