Method

• 1.
  To make labneh, heat sunflower oil in a frypan over medium heat. Add turmeric and cook, stirring frequently, for 3 minutes or until softened. Stand for 10 minutes to cool slightly. Combine turmeric mixture, yoghurt and 1/2 tsp salt flakes in a bowl.
• 2.
  Transfer yoghurt mixture to a colander lined with a large square of muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid. (Labneh can be stored, covered and chilled, for up to 1 week.)
• 3.
  When ready to prepare bowl, preheat oven to 200°C. Grease a baking tray and line with baking paper. Place cauliflower on prepared tray and rub with 1 tbs olive oil. Roast for 45 minutes or until golden and charred at the edges.

• 4.
  Meanwhile, cook wild rice, garlic and bay leaves in a saucepan of boiling salted water for 45 minutes or until tender. Drain and toss through vinegar, currants and remaining 1 tbs olive oil, then set aside until needed.
• 5.
  Divide labneh among serving bowls. Top with rice mixture, roasted cauliflower and fish. Scatter with pepitas and mint to serve.