Lemon-scented labneh with fig and beetroot

1.For labneh, place yoghurt, mascarpone and lemon juice in a bowl and stir to combine. Line a fine sieve with muslin or a clean chux cloth and set over a deep bowl. Add mixture, fold up edges and tie a knot to secure. Refrigerate for 12 hours or overnight, to drain. Transfer to a bowl and discard liquid; keep chilled until ready to use.

2.For pickled beetroot, combine orange juice, sugar, ½ tsp sea salt flakes, bay leaf and 125ml water in a small saucepan over high heat. Bring to the boil, stirring occasionally, until sugar dissolves (3 minutes); remove from heat. Place beetroot slices in a heatproof bowl. Pour over liquid and pickle until beetroot is slightly tender (10 minutes). Drain, reserving 2 tbsp pickling liquid.

3.For dressing, place reserved pickling liquid with olive oil in a small bowl; season to taste and whisk to combine.

4.Heat a frying pan over low heat. Toast fennel seeds and buckwheat, shaking pan occasionally (4-5 minutes), until aromatic and toasted; set aside.

5.To serve, dollop spoonfuls of labneh on a serving platter, top with pickled beetroot and torn figs. Drizzle with dressing and scatter with toasted buckwheat, fennel seeds and herbs.