Difficulty: Easy 

Preparation time: 15 mins

Cooking time: 20 mins

For 2 people

Ingredients:

• 1 pot Labneh 
• 2 to 3 tbsp Olive Oil 
• 1 tsp Sumac 
• A few fresh mint leaves 
• Warm pita bread, for serving 

For the vegetables (to choose):    

• Fresh version: Crunchy cucumber, sliced radishes, Cherry tomatoes 
• Roasted version: 1 small zucchini,  ½ eggplant diced 4 tbsp sunflower oil  

Preparation:

1. Preheat the oven to 200°C. Put the zucchini and eggplant on a baking tray, drizzle with Terroirs du Liban Olive Oil, season with salt, and bake for 20 mins until golden. Let cool to room temperature. 
2. In a plate or large bowl, generously spread the labneh using the back of a spoon to create attractive waves. 
3. Arrange your fresh or cooled roasted vegetables over the labneh beautifully. 
4. Using a spoon, create a small well in the center of the Labneh, then generously pour in the Terroirs du Liban Olive Oil. 
5. Generously sprinkle of Terroirs du Liban Sumac and garnish with a few fresh mint leaves. 
6. Serve immediately with warm pita bread to savor every bite. 

Enjoy ! 

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