Method

• 1.
  To make the labneh, line a sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold over cloth to cover, then chill overnight to drain. The next day, transfer labneh to a bowl, discarding liquid.
• 2.
  Preheat the oven to 150°C.
• 3.
  Place garlic, rosemary and 1 tbs salt flakes in small baking dish and add enough sunflower oil to just cover. Roast for 1 hour or until garlic cloves are tender. Using a slotted spoon, transfer garlic to paper towel to drain, reserving garlic oil. When cool enough to handle, peel garlic, transfer to a bowl with 2 tsp salt flakes and coarsely mash with a fork.

• 4.
  To make mint oil, bring a large saucepan of water to the boil. Blanch mint and parsley for 1 minute, then refresh in iced water and drain. Spread across paper towel and thoroughly pat dry. Place mint, parsley and olive oil in a blender and whiz for 10 minutes or until deep green. Line a sieve with muslin or a clean Chux cloth. Place over a bowl and strain oil into bowl.
• 5.
  For the chickpea crackers, combine all ingredients with 1 tsp salt flakes and 1/3 cup (80ml) water in a bowl until well combined, then divide into 4 equal portions. Working with 1 piece at a time, place dough between 2 pieces of baking paper and roll out until as thin as possible. Cover and chill until needed.
• 6.
  Heat 2cm reserved garlic oil in a large frypan over medium heat. Remove top layer of baking paper and cut crackers into 15cm-long triangles. In batches, carefully peel bottom layer of baking paper away from crackers and transfer to pan. Cook for 1 minute each side or until golden. Using a slotted spoon, transfer to paper towel, scatter with salt flakes and stand to cool. Repeat with remaining crackers.
• 7.
  Spread labneh over a serving platter, top with garlic mixture and cucumber. Drizzle with lemon juice and mint oil, scatter with baby mint leaves and serve with crackers.