Method

Mix the yoghurt and salt well, tip into a clean tea towel, tie up the ends, leave in a colander over a bowl in the fridge to strain for 24 hours until the labneh is firm

Mix all ingredients for the dressing in a jar and shake well to combine

Lay the cucumber on a chopping board and thwack over and over with a rolling pin, then chop into bite-sized chunks, sprinkle with salt and leave for 15 minutes

Strain the cucumber over a sieve to drain liquid

Mix strained cucumber with a few spoonfuls of the dressing, the chopped spring onions and the coriander

Toast slices of sourdough then top generously with labneh and smacked cucumber

Eat without spilling it all down your top (not physically possible)