Method

• 1.
  Place the yoghurt in a colander lined with muslin or clean Chux cloth and set over a bowl. Drain in the refrigerator for 4 hours to thicken up.
• 2.
  To make the dressing, whisk together pomegranate molasses, half of the lemon juice and the oil, season to taste and set aside.
• 3.
  Preheat oven to 200°C. Halve beetroots and toss with one-third of the dressing. Season then transfer to a roasting pan and cover with foil. Roast for 20-25 minutes, then remove foil and cook for a further 20-25 minutes until tender but still just firm in the centre. Set aside to cool.
• 4.
  In a mixing bowl combine the labneh, remaining lemon juice and za’atar. Season to taste and stir to combine. Set aside.
• 5.
  Spread spiced labneh on a large platter and scatter with extra za’atar. Top with beetroot, pomegranate seeds and mint. Drizzle with remaining dressing to serve.