Ingredients
Salad
- 2 whole-wheat pita breads, cut into 6triangles
- Extra-virgin olive oil
- 1 tablespoon za’atar
- salt
- 1 cup Baladna labneh
- 1 ½ teaspoons honey
- tablespoon vinegar
- Extra-virgin olive oil
- mix green
- 20g radish
- 20g cherry tomato
How it's made!
- Heat a large pan over medium-high heat.
- Arrange the pita triangles in a single layer in the pan.
- Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt.
- Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown.
- While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl.
- Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt.
- Stir well to combine.
- Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip.
- In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar.
- Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly.
- In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes.
- Drizzle the dressing over the salad and toss well to coat. Enjoy
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Tartines with labneh, roasted red grapes and walnuts
Preheat your oven to 190°C.Line a baking sheet with parchment paper.In a mixing bowl, toss the red grapes with the walnuts, 1 teaspoon of sugar, and a drizzle of extra-virgin olive oil.Spread the grape and walnut mixture out onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the grapes are soft and the walnuts are lightly toasted. While the grapes and walnuts are roasting, toast the sourdough bread slices in a toaster or under the broiler until they are golden brown and crispy.In a small mixing bowl, combine the Baladna labneh with the minced garlic and season with sea salt and pepper to taste.Spread a generous amount of the labneh mixture onto each slice of toasted sourdough bread.Top each slice of bread with the roasted grapes and walnuts.Drizzle each toast with a little bit of extra-virgin olive oil.Serve the labneh toasts with grapes and walnuts immediately.