Heirloom tomato caprese w/ dark plums & fennel pollen labneh

Ingredients
4-6 heirloom tomatoes, sliced
1 cup fresh basil leaves
4 black plums, halved and sliced
1/2 cup shaved parmesan cheese
Extra virgin olive oil
Balsamic vinegar
Sea salt and freshly ground black pepper

Labneh
500g De Winkel Plain Unsweetened Yoghurt
2 teaspoons fennel pollen*
Pinch of salt
*Fennel pollen is available from specialty stores such as Farro. Alternatively, use toasted and ground fennel seeds.

Method
1. Make labneh up to an hour ahead or overnight. Take a strainer and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot.
2. Pour the yoghurt into the cloth and leave to hang in the fridge for 1 hour or overnight.
3. Stir in fennel pollen and salt once strained.
4. Arrange the tomatoes and plums on a platter. Sprinkle the basil leaves, parmesan cheese and large dollops of labneh. Drizzle with olive oil and balsamic vinegar and season.