INGREDIENTS
2 cups
labneh ( 32oz/500g Greek yogurt strained overnight + 1 tsp salt )
zest of 1 large lemon, a pinch or two reserved for garnish
2 tbsp
fresh basil, minced
1 tbsp
fresh mint, minced
1 tsp
fresh thyme, minced ( we used a combination of common thyme & lemon thyme)
2
medium cucumbers
1 tbsp
olive oil
1 tbsp
lemon juice
6
thick slices of bread ( we used sourdough )
olive oil
red chili flakes to garnish