Labneh salad with za'atar croutons

Cut the loaf into thick chunks; large croutons stay crunchy outside and delicately crisp inside.

Spread on an oven tray, sprinkle over the za'atar, pour over olive oil and a little salt, and toss to coat.

Spread them out with space around them and bake at 180 degrees celsius for 12 to 15 minutes until as crisp as you want them.

Chop the cucumber and tomato into large chunks; salt the tomato and toss.

Slice the olives in half.

Spread the labneh on a plate with the back of a spoon to form ridges.

Lay the vegetables and mint evenly over the labneh, drizzle with olive oil and top with the croutons.