Labneh Breakfast Plate
Serves 2
10 mins prep
10 mins total
Savory and creamy Labneh makes a cool bed for smoky salmon and fresh, crisp vegetables in this satisfying breakfast plate 🥗.
The Labneh
The Toppings
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Labneh
Note: You can use store bought Labneh for this recipe or make your own. The Food Dolls have a recipe for Labneh on page 91 of their cookbook -you can find it HERE.
To make the Labneh, mix 1 tub of plain yogurt with salt (to taste). Start with 1/2 a teaspoon, tasting and adjusting as needed.
Add the yogurt to a nut milk bag, cheese cloth, or even paper towel. Let is sit over a bowl in a strainer with something heavy on top.
Leave it in the fridge for minimum of 12 hours (48 hours max). The longer it sits, the thicker it will be.
Once it has thickened, smear it onto a pretty plate and add your toppings. I start with arranging the salmon, followed by the cucumber ribbons, halved cherry tomatoes, olives, capers, za'atar, and herbs.
Finish it off with a drizzle of olive oil, enjoy with pita chips (page 85 in the cookbook), bagels, or pita bread!
