Crunchy Green Veggies on Garlic Labneh

Method

• 1)

  Start by blanching the vegetables: Bring a large pot of salted water to a boil. Add separately the asparagus, fava beans, peas, sugar snap peas, and broccolini to the boiling water. Cook them for about 2 minutes or until they become vibrant green and slightly tender.
  

• 2)

  Drain the blanched vegetables and immediately transfer them to a bowl filled with ice water. This will help to stop the cooking process and preserve their crunchiness. Let them sit in the ice bath for a couple of minutes, then drain and pat them dry and roughly chop them into bite-sized pieces.

• 3)

  In a large mixing bowl, combine the vegetables with the sliced red onion and the green zaatar.

• 4)

  Add the lemon juice, salt, sumac, olive oil, and chili flakes and mix well- I like to use my hands!

• 5)

  Dress the vegetables: Pour the dressing over the vegetable and onion mixture. Add the green zaatar and toss everything together until well coated.

• 6)

  For the Garlic Labneh: In a small bowl, mix the labneh with the crushed garlic cloves.

• 7)

  Spread the garlic labneh onto a serving plate. Top it with the crunchy veggies, piling them over the center of the labneh.

• 8)

  Optional: If desired, you can also add cubed steamed beetroot to the dish.