The day before: Hang Greek yoghurt in a cheesecloth over a bowl in the fridge for 24 hours to remove the whey, then add lemon juice, shredded cucumber and garlic to taste.
Salt and bake sweet potato at 200°C for around 40 minutes. Remove from oven, press and flatten a little between two chopping boards and leave to cool.
Dice red onions into 1cm cubes, making sure to remove the core. Once diced, place a pot on medium heat, add a little oil and slowly cook the onion until transparent. Add the lemon juice so that the onion is half covered. The onion will turn a vibrant pink. Set aside to cool. Strain into a clean dry container.
Cut eggplant into 5cm long batons, salt heavily, wait 30 minutes, then wash and soak in water thoroughly. Pat dry and fry in vegetable oil over medium heat until golden brown.
In a mixing bowl add the fresh herbs, cucumber, radish, pomegranate, salt, pickled onions, sumac, za’atar, olive oil and lemon juice. Mix.
Pull the sweet potato into chunks and fry until crisp. Season with fennel, lime and sumac blend.
Place the labneh on the bottom of your bowl/plate and sprinkle za’atar and sumac to taste.
Layer the fattoush on your bowl/plate with the sweet potato.
Chef’s Tip: Start the prep work early to make serving at any dinner party easy. The sweet potato, eggplant, onions and labneh can all be prepared in advance.