Prep 10 min

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Prep 10 min

Drain 1 hr+

Cook 40 min

Serves 2-4

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200g greek yoghurt, or labneh

2-3 large ripe tomatoes

Sea salt

4 slices sourdough

1 small garlic clove, peeled and cut in half

1 small handful fresh oregano leaves, chopped

For the smoked chilli oil

45g sesame seeds

150ml olive oil, or rapeseed oil, plus extra for drizzling

2 large garlic cloves, peeled and thinly sliced

50g smoky harissa

½ tsp cumin seeds

15ml cider vinegar

200g greek yoghurt, or labneh

For the smoked chilli oil

Put the yoghurt in a fine sieve and leave to drain; if you do this overnight, you will get a more cheese-like product, but you will still have a lovely thick spread after leaving it for an hour. Cut the tomatoes into thin wedges, sprinkle with salt and put in a colander.

Meanwhile, toast the sesame seeds for the chilli oil in a dry frying pan until fragrant – five to six minutes. Set aside a tablespoon of the seeds and blitz the rest in a small blender.

Put the olive oil in a small saucepan over a very low heat, add the sliced garlic and cook for three to four minutes, until pale golden. Take off the heat, stir in the harissa and cumin, then season with the cider vinegar and some salt. Pour this into the blender with the blitzed sesame seed mix, and blitz. Pour into a bowl, stir in the tablespoon of reserved toasted sesame seeds, then taste and adjust the seasoning as required.

Toast the bread on a chargrill, under the grill or in a toaster. Rub each slice with the halved garlic, drizzle with a little oil, then spread the base with a little of the strained yoghurt. Top with wedges of tomato, spoon over the sesame salsa, scatter with the chopped oregano and serve at once.