1. Combine 1 cup of hung yogurt or Greek yogurt with 2 tbsp chopped dill, 1 minced garlic clove and season well with salt and pepper.2. Make these zucchini noodles or zoodles with a peeler. Heat a non-stick pan, add a tsp of olive oil, 1 garlic clove minced and chili flakes. Add in the zucchini and cook for 2 minutes till tender and bright green but still crunchy. Season with salt and pepper.3. To assemble, toast some sourdough bread in the oven. Top with the labneh, zucchini, some extra chopped dill and a drizzle of good extra virgin olive oil.Dig in with a glass of wine.