Place a double layered muslin cloth over a fine strainer, set over a bowl.
Transfer the yoghurt onto the center of the muslin cloth. Bring all four sides of the cloth to the center and tie the ends on top. ( not too tightly ) This prevents the air from getting in and drying the surface of the yoghurt.
Set aside the yoghurt in the fridge for a minimum of 4 hours. You can either leave it on top of the sieve with a bowl underneath or hang it in the fridge with a bowl underneath to catch the whey.
Once ready, transfer to a bowl and season with some salt.
Baked Feta
Preheat oven to 220ºC ( This temperature is for a fan assisted oven, you may need to adjust the temperature if your oven is not fan assisted )
Marinate the Feta in olive oil, lemon juice, salt and pepper. Bear in mind that the Feta is already salty, so not too much salt.
Transfer the Feta to an oven proof tray, lined with either a silicon mat or parchment paper. If your baking tray is non stick, then you dont need to line with anything.
Bake the Feta in the oven for about 20 to 30 minutes. Its ready when the colour is golden brown. Set aside to cool
Once cool to touch, cut feta into squares and set aside.
Broccoli & Broad Beans
Trim the Broccoli and remove the broad beans from the pod. After removing the beans you should have about 150 gms of broad beans.
In a pot set water to boil and season with salt.
In a bowl add ice and pour in some cold water.
Once the water is boiling in the pot, blanch the stem broccoli for about a minute. Remove and immediately transfer to iced water to stop it from cooking any further. Once cooled drain and set aside.Note: You will know the tenderstem broccoli is cooked when it turns bright green.
Use the same boiling water to blanch the broad beans, cook for about 1 minute and transfer to a bowl with iced cold water to stop them from cooking further. Once cooled, drain.
Remove the outer skin of the broadbeans and set aside
Add oil and salt and pepper to the stem brocolli. Heat a grill pan if you have one, otherwise an ordinary pan will do. Once the pan is smoking hot, char grill the stem brocolli on each side. This is mainly for the colour and charred flavour. Once ready set aside to cool.
Plating
Now we are ready for plating. Spoon and spread Labneh onto a plate. Do this step three times. We are aiming for a circle.
Now add the tenderstem brocolli on top. Scatter broadbeans. Add the feta squares
Sprinkle some ground pepper and finish with a sprinkle of dukkah.