For the homemade labneh, thoroughly combine the yogurt with the salt then place in cheesecloth and tie. Sit in a cylinder and allow the liquid to drain for 3-4 hours. The labneh is then ready to go.
Blitz all green sauce ingredients and add to a pan with the puy lentils. Heat until warmed through.
Heat vegetable oil and once hot add the finely sliced courgette (check the temperature by adding a chunk of bread, it should fizz and turn golden within a minute when the oil is at optimum temperature). Deep fry until golden then drain on kitchen towel and sprinkle with sea salt flakes. Add mint leaves to the hot oil and fry for around 30 seconds until crisp and remove and drain.
Serve the puy lentils in green sauce with a generous dollop of labneh, a handful of fried courgettes and mint leaves.