Roasted tomato and garlic with labneh and herb salad recipe

On this week’s Get Nourished, try out Zoe Bingley-Pullin’s recipe for garlicky roast tomatoes with labneh and herb salad.

These garlicky roast tomatoes with herb salad and creamy labneh are a feast for all the senses.

Roasting intensifies the sweetness of the vine-ripened tomatoes and the earthiness of the garlic, with lemon thyme and cumin adding a healthy dose of zing.

The lemony basil and parsley salad adds a hit of freshness. while the labneh provides a creamy, tangy base that contrasts beautifully with the crunch of sprinkled dukkah.

This comforting winter dish isn’t just a treat for your taste buds; it’s also rich in vitamin C and antioxidants, which support many areas of health – from the heart to the prostate.

Zoe Bingley-Pullin’s garlicky roast tomatoes with labneh and herb salad:


For the roasted tomatoes

1 punnet cherry tomatoes

6 cloves garlic, skins on

1 tbsp lemon thyme

½ tbsp cumin powder

4 tbsp extra virgin olive oil

Sea salt and pepper, to taste

For the herb salad:

1 cup basil leaves

1 cup parsley leaves

2 tbsp lemon juice

3 tbsp extra virgin olive oil

sea salt and pepper, to taste

To Serve:

1 cup labneh

2 tbsp dukkah

extra virgin olive oil



Step 1. 

Preheat the oven to 160C and line a baking tray with paper.

Step 2.

Place tomato ingredients into a bowl and gently mix.

Pour onto the baking tray and bake for 20-30 minutes or till golden brown.

Leave to cool then peel off the garlic skin.

Step 3.

In a bowl, mix all the salad ingredients together.

Step 4. 

To serve, spoon the labneh over the plate, add the herb salad, roasted tomatoes and garlic, sprinkle with dukkah and drizzle extra virgin olive oil.