Green salad with labneh balls

Salads

Preparation

10 Minutes
Cooking

5 Minutes
Serving

4 People
Views

337

A quick and easy snack with basic green ingredients, suitable for vegetarians and diets

Ingredients

Adjust Servings

2 Big Cup Yogurt (sour milk)

1 Small Spoon Mint (crushed, dry)

1 Big Spoon Lemon juice

1.5 Small Cup Olive Oil

1 Piece Green pepper

1 Piece Red pepper

1 Piece Orange capsicum

1 Piece Yellow pepper

0.5 Big Cup Black olive

0.5 Big Cup Pomegranate seeds

3 Big Spoon Olive Oil

1 Big Spoon Lemon juice

1 Big Spoon Vinegar

0.5 Small Spoon Salt

0.5 Small Spoon Paprika

As you like Basil

As you like Toast

Steps

Step 1

5 Minutes Labneh preparation: Mix yogurt, lemon juice, mint or dry thyme. Place a large piece of gauze in a bowl so that it covers the bottom. Pour the yogurt mixture into the gauze bag over the bowl. The edges of the screen are tied tightly and hung over the container.
Leave in a cool place until all the water has drained, and this takes about a day. Keep the labneh in the refrigerator if the weather is hot. The water is discarded, removed from the gauze bag, and kept in the refrigerator until it holds together. Divide the labneh and shape it into balls of small diameter.
Stay in a sterilized jar, cover with olive oil, and close tightly. Labneh can be kept for 3 months in the refrigerator.

Step 2

10 Minutes Prepare the salad: Mix the vegetable ingredients with olives and pomegranate in a bowl. Whisk the oil, vinegar and lemon juice in a bowl and season with salt and pepper. The salad is seasoned with the sauce and placed in a serving dish.
The salad is decorated with labneh balls and basil leaves and served with bread.