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.
TipLabne is a soft yoghurt cheese available in tubs in the specialty cheese section of larger supermarkets. To make your own, spoon 1 cup of Greek yoghurt into a sieve lined with muslin. Place over a bowl, cover and refrigerate 24 hours. Discard the liquid in the bowl.