Good things come in 3's: homemade aubergine hummus (recipe by Sami Tamimi), homemade labneh and a pomegranate salad.
Ingredients:
For the labneh:
- 500g Full fat Greek yoghurt
- olive oil
- za'tar spice
- paprika spice
-mint leaves (for decoration)
Quick side note: You can use as little or as much paprika, zaatar and olive oil for the labneh topping.
Method:
1. Mix a pinch of salt into the yoghurt. Then take a muslin cloth (if you don't have one you can use a cloth napkin, pillowcase or a bandana) , sieve and a large bowl, and line the sieve with the muslin cloth and pour the yoghurt on top.
2. Then twist the cloth and make a knot so it forms a ball (yoghurt ball).
3. Put the bowl with the sieve placed on top and the yoghurt ball in the fridge for 12-24 hours. The longer you leave it, the thicker the consistency.
4. Once the labneh is ready, remove it from the cloth and spread it onto a plate. Drizzle and sprinkle the spices and olive oil. Serve. ENJOY!XX
Ingredients:
For the pomegranate salad:
- 1 sweet gem lettuce
- 80g pomegranate seeds
- half cucumber chopped
- 5 cherry tomatoes
- handful chopped mint
- handful chopped coriander
for the dressing:
- 1Tbsp olive oil
- 1 lemon juice (add
- 1 tsp sugar (I used honey, totally optional, that's just me! haha)
-1 Tbsp pomegranate molasses
Method:
1. Chop the tomatoes, cucumber, lettuce, mint and coriander.
2. Mix them all together and place in a bowl. Pour the pomegranates seeds on top and the dressing. Mix again. Done. ENJOY!! XX
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