Name: Middle Eastern Tabouleh with Labne
Yield: Serves 4-6
Ingredients: 1 x 250 g punnet of cherry tomatoes, halved; ½ cup fresh mint leaves, roughly chopped; salt and freshly ground black pepper; ¼ cup fresh mint leaves, finely chopped; 1 tsp cumin seeds, toasted; 2 tsp fennel seeds, toasted; 2 tsp coriander seeds, toasted; 1 cup of prepared labne; 1 medium red onion, peeled, finely chopped; Seeds of 1 or 2 pomegranate; 1 cup (200 g) bulghur wheat,; 3 cups fresh curly parsley, roughly chopped; juice and zest of 2 lemons; ¾ cup (180 ml) olive oil; 1 tbsp extra virgin olive oil; 1 tbsp salt; 1 tsp Paprika; 2 cloves garlic, crushed; 1 tsp honey; 500 g greek yoghurt