Place the buttermilk in a double layer muslin cloth (a clean pair of stockings also work) and secure the ends with a piece of string about 10cm from the top.
Hang in your windowsill overnight, with a bowl underneath.
Boil the beetroot in salted water until tender and pop them out of their skins, reserving the cooking water.
Next, slice the baguette into 1cm thick slices and place on a baking tray. Drizzle with half the olive oil and sea salt and toast in a preheated oven of 180∞C until golden.
Spread a little of the labneh on the toast. Now place another dollop of the labneh on the right hand side of the toast and add a couple drops of the beetroot cooking water. Use the back of a spoon to spread the mixture over the rest of the toast to create “waves”.
Arrange the rest of the ingredients on the toasts and top with the radish, sprouts, gold leaf and a sprinkle of sumac. Drizzle with more olive oil and serve.
