For the labneh, mix the yoghurt, garlic and herbs together and season with salt flakes. Spoon the mixture into a sieve lined with muslin or a clean tea towel and leave to drain in the fridge for at least 2 hours, or longer if possible.
Preheat the oven to 210C/190C F/Gas 6. Cut the aubergine in half, score the cut surfaces in a diamond pattern and put on a baking tray with a lip. In a bowl, mix the oil, piri piri spice, lemon zest and juice together and season. Pour the mixture over the aubergines and roast for around 25 minutes until the flesh is soft.
Meanwhile, make the salsa. Peel the lime and cut it into segments, removing the membranes. Coarsely chop the segments, taking care to catch any juices over a bowl. Add thechopped lime, extra lime juice, caster sugar, chopped mint (reserve a few leaves to garnish) and oil to the bowl and stir. Season with salt flakes. Lightly fork the piri piri mix into the aubergine flesh.
Spoon the herb labneh on to the toast slices and top with the warm aubergine. Scatter the pomegranate seeds over and spoon a little mint salsa over, then sprinkle some Aleppopepper over, garnish with the dill and mint leaves and serve
Olive Sourdough with Piri Piri Aubergine, Fresh Herb Labneh and Lime and Mint Salsa
