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Labneh Fatoush salad

Recipe from: 05 August 2015
recipes, salad, summer

Ingredients 15
Servings 4
Time 00:20


  • 2
    pita breads
  • extra virgin olive oil, to drizzle
  • sea salt
  • 4
    very ripe tomatoes, cut into wedges
  • 1
    cucumber, cut into cubes
  • 100
    black olives
  • 10
    mint leaves
  • 20
    store bought labneh balls
  • 100
    pistachio nuts, chopped
  • 1/4
    extra virgin olive oil
  • zest and juice of half a lemon
  • 2
    garlic, crushed
  • 1
  • sea salt and black pepper


Preheat oven to 200°C.

Split open pita breads and drizzle with olive oil and sea salt. Toast in the oven until golden brown. Remove from oven, allow to cool and break into shards.

For The Dressing:

Blitz all the ingredients for the dressing together.

To Serve:
Arrange tomato, cucumber, olives and mint leaves on a serving platter and top with labneh. Scatter over pita croutons and pistachio nuts and pour over the dressing.

Words and image:
Fairlady magazine

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Read more on: summer  |  salad  |  recipes

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