Quick and Easy
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!
1. Heat a large pan over medium-high heat.
2. Arrange the pita triangles in a single layer in the pan.
3. Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt.
4. Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown.
5. While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl.
6. Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt.
7. Stir well to combine.
8. Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip.
9. In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar.
10. Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly.
11. In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes.
12.Drizzle the dressing over the salad and toss well to coat.
Enjoy
Products used in this recipe
Turkish Labneh Full Fat
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