Lamb Sausages With Labne, Dukkah And Tomato Salad - cooking recipe

Ingredients

None None For the Labne
1 tsp sea salt flakes
18 oz Greek yogurt
2 strips lemon zest
1/2 cup olive oil, approximately
None None Dukkah
1 cup blanched almonds
3 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp freshly ground black pepper
None None Lamb Sausages with Labne, Dukkah and Tomato Salad
5 tsp olive oil
8 None thick lamb sausages
14 oz mixed tomatoes, thickly sliced
4 oz cherry tomatoes
1/2 None red onion, thinly sliced
1 tbsp lemon juice
9 oz baby arugula
1/4 tsp sumac

Preparation

To make the labne, line a strainer with cheesecloth and place over a bowl. Stir salt into yogurt then pour into prepared strainer. Cover and refrigerate for 24 hours, or until thick. Discard liquid. Roll tablespoonfuls of yogurt into balls. Place into a small container. Sprinkle with lemon zest. Add enough olive oil (around 1/2 cup) to cover balls. Cover and refrigerate until serving.
To make the dukkah, preheat oven to 350\u00b0F. Spread almonds and sesame seeds out on separate baking trays. Roast for 10 mins, or until toasted then let cool. Meanwhile, dry-toast coriander and cumin seeds in a small frying pan, stirring, until fragrant. Let cool. Grind coriander and cumin seeds in a mortar and pestle or spice grinder. Process almonds until chopped finely. Combine almonds, sesame seeds, coriander, cumin and pepper. Season with salt to taste.
Heat 2 tsp olive oil in a large frying pan over high heat. Cook sausages until browned all over and cooked through.
Combine tomato, onion, remaining oil and lemon juice in a medium serving bowl. Season to taste.
Serve sausages with tomato salad, arugula, labne and dukkah. Sprinkle labne with sumac.