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Pesto labneh with fava beans, artichoke and baby potatoes? Yes please!!! You might wonder if this is a dip or a salad?
Well it is the best of both worlds: a chunky, crispy, earthy salad with a creamy best labneh base.
I sprinkled some chopped pistachios and bresaola confetti- use herbs if you have any fresh at hand such as basil or mint!
You can eat it with a fork, with a spoon or using crusty bread.
It is absolutely delicious!
BY YASMINE IDRISS
Pesto labneh with fava beans, artichoke and baby potatoes? Yes please!!! You might wonder if this is a dip or a salad?
Well it is the best of both worlds: a chunky, crispy, earthy salad with a creamy best labneh base.
I sprinkled some chopped pistachios and bresaola confetti- use herbs if you have any fresh at hand such as basil or mint!
For the salad
For the dressing
For serving
Prepare the dressing by whisking together the labneh or Greek yogurt, pesto, zaatar and salt until smooth. Add the chili flakes if using.
In a large bowl, combine the artichokes, fava beans, potatoes, red onion and cherry tomatoes. Drizzle with a little olive oil, season with salt and toss gently to combine.
Spread the pesto labneh onto a serving platter. Pile the salad generously over the top.
Finish with the crushed pistachios, zaatar, chopped bresaola and a drizzle of extra virgin olive oil.
Serve immediately with fresh crusty bread.
Beautiful serving dish from @shopcuratehome
Salt @labaleinearabia
Frozen veggies @pleinsoleilfood
Zaatar @jenin.ae
Extra virgin olive oil @darmmess