1 Cup natural yoghurt (over the moon organic natural yoghurt)
1 beetroot diced
1 tsp cumin seeds
pinch salt and pepper
fresh thyme
drizzle of honey
Method
place yoghurt into a chux cloth and twist until in a tight ball and tie a lacky on the end. Attach this to a wooden spoon and hang it over a bowl in the fridge over night.
Place diced beetroot onto a baking tray drizzle with a small amount of olive oil (1tsp) and sprinkle with cumin, salt and pepper. Bake in oven until cooked on 180 degrees approx 20 minutes.
To arrange spread labna in a bowl or platter spoon over the beetroot sprinkle with fresh thyme and drizzle with honey.