Labneh with pomegranate, sprouted seeds and shoots
For the labneh
- 1 kg Greek yogurt
- 1 tsp fine sea salt
- extra virgin olive oil, for drizzling
- few handfuls sprouted seeds and shoots, such as sunflower shoots, radish sprouts, pea shoots
- 1 pomegranate, seeds only
- pinch ground sumac
- warm flatbreads
- For the labneh: season the yogurt with the sea salt, mixing well to combine. Spoon the yogurt into a large piece of muslin or cheesecloth and tie up the ends. Suspend the package over a large bowl to allow the liquid from the yogurt to drain. Leave to drain overnight.
- To serve, scoop the labneh out from the cloth and spoon onto serving plates. Drizzle with olive oil. Dress the sprouts with some of the olive oil, then sprinkle over the labneh.
- Sprinkle over the pomegranate seeds and ground sumac. Serve with warm flatbreads on the side for dipping.
Recipe courtesy of Good Food Chanel
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May 12, 2017 | Categories: Recipes
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