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Preheat oven to 400°f/204°c
Cut the stem bit off your brussel, then cut it in half. Remove the wilted outer leaves. Coat your Brussels in olive oil and salt then spread in a single layer on a lined tray. Roast for 15-20 minutes or until you're happy with the color.
Mix labneh with the zest of half a lemon, the juice of half a lemon (around 1 tbsp) chopped mint, aleppo pepper and grated garlic. Taste and adjust your salt.
Once your Brussels come out of the oven immediately toss with 2 tbsp of za'atar, and the rest of your lemon. Taste one and adjust your salt.
Serve by placing a big dollop of labneh on a plate or in a bowl, top with Brussels, another handful of za'atar, and a drizzle of a nice olive oil.