Salad Goat Labneh with Apricot

Friday 25th May 2018

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.

 

 By Chef Joe Barza  

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