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Stir the sea salt into the yogurt with the garlic and lemon juice. Mix well, then pour into a muslin-lined sieve over a bowl. Tie the corners of the muslin together and chill for 3-4 hours. The longer you leave it to strain, the firmer it will be.
About 30 minutes before you want to serve, cut the tomatoes into varied chunks. In a bowl, mix them with the extra virgin olive oil. Season with more sea salt flakes and freshly ground black pepper. Set aside. When ready to serve, make the paprika and pine nut butter.
In a small saucepan, melt the butter over a medium heat. Once the butter starts to foam, add the pine nuts. Swirl the pan frequently to ensure even toasting. Continue to cook until the pine nuts turn golden brown, and the butter starts to smell nutty. Be careful not to burn the butter or pine nuts. Once the butter has browned, remove the pan from the heat. Stir in the smoked paprika, then pour into a jug to halt the cooking process.
Spread the garlic-infused labneh out on a large serving platter. Finely chop 1 tbsp each of dill and mint leaves, add to the tomatoes, give it all a toss, then pile in the centre of the dish, on top of the labneh. Drizzle over the paprika and pine nut brown butter. Scatter over some extra dill and mint sprigs. Serve immediately, with focaccia or baguette.