Fattoush salad with orange labneh

I found this recipe in a Coles magazine - it looks amazing!

Ingredients:

500 g plain Greek yoghurt

1 orange, rind finely grated, juiced

1 red onion, thinly sliced

2 tbs red wine vinegar

Pinch of sugar

2 x 400 g cans chickpeas, rinsed and drained

1/4 c olive oil

3 cloves garlic, crushed

3 tsp ground cumin

3 pieces lebanese bread

3 tsp sumac

10 baby cucumbers, thinly sliced

120 g baby spinach

200g red Perino baby tomatoes, quartered

1. Combine the yoghurt, orange rind and 1 tbs orange juice in a small bowl. Season. Line a sieve with a double layer of muslin and place over a bowl; spoon the yoghurt mixture into the bowl and leave 4 hours or overnight to drain.

2. Line a large baking tray with baking paper. Combine the onion, vinegar and sugar in a bowl and leave for 30 minutes.

3. Preheat oven to 180 degrees. Place the chickpeas on the lined tray and drizzle with half of the mixture of the oil and garlic. Sprinkle with cumin and toss to combine. Season. Roast the chickpeas for 40 minutes, shaking the tray occasionally, until golden and lightly crisp.

4. Brush remaining garlic oil over the bread. Sprinkle with sumac and bake for 12-15 minutes until golden. Allow to cool slightly then break into pieces.

5. Spread some drained yoghurt over a serving platter. Top with the cucumber, spinach, tomato, chickpeas, onion mixture and bread. Serve with the remaining labneh.