Saffron Roasted Peppers and Tomatoes, Crispy Chickpeas and Buckwheat with Labneh - Another Pantry

Ingredients

• 4 red peppers, halved and deseeded
• large handful of small mixed tomatoes (approx. 20)
• few sprigs of thyme
• 1 tablespoon harissa
• large pinch of saffron threads
• 2 cloves garlic, sliced into thin chips
• 4 tablespoons olive oil, plus a glug for frying
• 1 tablespoon balsamic vinegar
• 1 tablespoon soft brown sugar
• 1⁄2 x 400g tin chickpeas, drained and rinsed (120g drained weight)
• 2 tablespoons buckwheat
• small bunch of coriander, finely chopped
• sea salt and pepper
• 1kg natural yoghurt
• 1 teaspoon sea salt
• 4 tablespoons olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds
• 2 teaspoons coriander seeds, crushed
• 1 teaspoon cumin seeds
• 2 teaspoons roughly chopped pine nuts
• 2 teaspoons chopped hazelnuts
• 1 teaspoon chilli flakes