|olive oil — extra virgin, to drizzle|
|4||tomatoes — wedges|
|1||cucumber — cubes|
|100 g||black olives|
|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|
|sea salt and freshly ground 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.
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