Put the pepita and oil into a small frying pan over medium heat. Cook, shaking pan for 3-5 minutes until lightly toasted. Remove from the heat, add the chilli flakes to the warm pan, toss to coat. Set aside to cool.
Combine the tomatoes, Qukes®, pomegranate seeds, parsley and pepita mixture onto a large platter, and toss gently. Drop spoonfuls of labne evenly over the salad.
For the dressing; whisk the ingredients together until well combined. Season then spoon over the salad. Serve.