![](https://i0.wp.com/laplantation.com/wp-content/uploads/2024/05/lp-web-nosrecettes-2024-05-13-1.png?fit=1240%2C1640&ssl=1)
Ingredients
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Cherry tomates
500g
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Labneh
2 tbsp
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Pesto
2 tbsp
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Pea shoots
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Buckwheat
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Olive oil
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Fresh Salted Kampot pepper
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Ricotta salata
Optional
![LP-WEB-NosRecettes-2024-05-13-2](https://i0.wp.com/laplantation.com/wp-content/uploads/2024/05/lp-web-nosrecettes-2024-05-13-2.png?fit=1240%2C1640&ssl=1)
To make the labneh, place Greek yogurt in cheesecloth in a bowl with a weight on top. (Leave in the fridge for a few hours. Once the Greek yoghurt has reached a thick consistency, season with salt.
Cut the cherry tomatoes in half in a salad bowl. Add a generous pinch of fleur de sel and a drizzle of olive oil. Leave to rest for 10 minutes.
Add the pesto and mix.
In a frying pan, brown the buckwheat with a drizzle of olive oil and a pinch of salt.
Once golden, remove from the heat.
Place the labneh in the bottom of a plate.
Add the cherry tomatoes. Garnish with pea shoots, buckwheat and sprinkle with Fresh Salted Kampot Pepper. Finish with a few shavings of ricotta salata.
![LP-WEB-NosRecettes-2024-05-13-3](https://i0.wp.com/laplantation.com/wp-content/uploads/2024/05/lp-web-nosrecettes-2024-05-13-3.png?fit=1640%2C1240&ssl=1)