To make the labneh, combine yogurt and salt in a small bowl and stir until blended. Line a metal strainer with several layers of cheesecloth and position the strainer over a large, deep bowl.

Transfer the yogurt mixture to the lined strainer and cover. Place in the refrigerator to drain for 1-2 days. (The longer the yogurt is strained, the firmer the labneh will become).

To prepare roasted figs, preheat the oven to 180°C/350°F/Gas 4 and line a large, rimmed baking sheet with parchment paper or a non-stickbaking sheet. Arrange the sliced figs on the baking sheet, cut side up, and drizzle with some honey.

Place baking sheet in preheated oven and roast for 30-35 minutes. Remove from oven and let cool for several minutes.

Top each roasted fig with a spoonful of fresh labneh and a sprinkle of chopped pistachios. Drizzle with some local honey and serve immediately. Enjoy!