Salad Goat Labneh with Apricot
Serving: 2
Time of preparation: 10 min
Ingredients
1 bundle of Wild thyme
1/2 bundle of Arugula
1/8 bundle of Mint
1/8 bundle of Purslane
Drizzle of Olive oil
4 pieces of fresh Apricot
20 g of pine seeds
10 g of Poppy seeds
2 spoons of Sumac
200 g of chickpeas, boiled
50 g of Cherry tomatoes, cut in half
7 pieces of Labneh goat cheese
Drizzle of White vinegar
1/8 Onion
1/2 Lemon juice
Pinch of Salt
Pinch of White pepper
Method of Preparation
In a bowl put the thyme, Rocca, mint, purslane, chickpeas, tomatoes, pine seeds and onions.
Open the apricots and cut them in half, add them to the salad.
Roll the labneh in sumac and poppy seeds.
Add the lemon juice, a drizzle of vinegar, drizzle of olive oil , a pinch of salt and white pepper.
Mix the ingredients.
