Tomato salad with labne & seeds | Women's Weekly Food

Ingredients

• 2 teaspoon sesame seeds
• 2 teaspoon sunflower seeds
• 2 tablespoon coarsely chopped pistachios
• 2 teaspoon ground cumin
• 1 teaspoon sea salt flakes
• 1 kilogram large and small heirloom tomatoes
• 1/2 cup (60g) sicilian green olives
• 1/2 red onion (50g), sliced thinly
• 3 cup (350g) firmly packed watercress sprigs
• 1/4 cup loosely packed fresh coriander sprigs
• Labne
• 500 gram greek-style yoghurt
• Dressing
• 1/4 cup (60ml) extra virgin olive oil
• 1 1/2 tablespoon lemon juice
• 1 clove garlic, quartered