Name: Labneh Fatoush salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2 pita breads; olive oil extra virgin, to drizzle; sea salt; 4 tomatoes wedges; 1 cucumber cubes; 100 g black olives; 10 g chopped; 20 labneh balls; 100 g pistachio nuts chopped; 1/4 cup olive oil extra virgin; lemon halved, zest and juice; 2 cloves garlic cloves, crushed; 1 tsp sugar; sea salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (14)

2	pita breads
	olive oil — extra virgin, to drizzle
	sea salt
4	tomatoes — wedges
1	cucumber — cubes
100 g	black olives
10 g	chopped
20	labneh — balls
100 g	pistachio nuts — chopped

DRESSING:

1/4 cup	olive oil — extra virgin
	lemon — halved, zest and juice
2 cloves	garlic — cloves, crushed
1 tsp	sugar
	sea salt and freshly ground black pepper

Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.