2-4tbspLabnehor mix 4 tbsp Greek yogurt with pinch of salt and squeeze of lemon juice
1-2avocadothinly sliced
1-2small radishesthinly sliced
½-1tspZa’atar
Sea salt and freshly cracked pepper to season
50g-100g microgreens or sprouts
Extra virgin olive oil to drizzle
Instructions
Toast or chargrill bread until golden.
Spread the labneh thickly over the toasts.
Top with sliced avocado, radish, sprinkling of za’atar and seasoning.
Garnish with microgreens, drizzle with extra virgin olive oil.
Serve right away.
Maggie's Tips
Gluten free option; Use GF breadDairy free / Vegan option: Omit labneh. Replace with coconut yoghurt.Grain free; Use grain free/low carb bread.What is Za'atar? Za'atar is a popular aromatic Middle Eastern blend of herbs, sesame seeds, sumac and salt.How to use;
Sprinkle over hummus, yoghurts, labneh, salad, meat, fish, stews, curries to name a few or sprinkle over a small bowl of olive oil and soak up with warm Turkish bread.
What is Labneh? Popular in the Middle east, labneh, it’s a soft cheese made by straining yogurt to remove the whey. It has a creamy, thick, spreadable texture similar to cream cheese. How to use;
Use as a dip: Drizzle with a good quality olive oil and sprinkle with Zaatar (middle eastern spice)
Use as a salad dressing
Serve with warm Turkish bread or pita or flat breads or sour dough
Spread on toasted sourdough and top with any of the following: avocado + radish + microgreens, roasted cherry tomatoes + basil + shaved parmesan, sauteed wild mushrooms + Parma ham + rocket, avocado + dukkha, + radish + good drizzle of olive oil - to name a few
Spread on scones
Top with raw or roasted veggies or slow roasted cherry tomatoes