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Fattoush salad with herbed labneh balls


Serves: 6
timePrep time: 30 mins
timeTotal time:
Fattoush salad with herbed labneh balls
Recipe photograph by Ant Duncan

Fattoush salad with herbed labneh balls

Originating from Lebanon, this zingy salad is a staple all over the Middle East. Toasted pitta or flatbread adds a lovely crunch to the fresh veggies

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
262Kcal
Fat
15gr
Saturates
7gr
Carbs
23gr
Sugars
12gr
Fibre
3gr
Protein
8gr
Salt
0.3gr

Ingredients

Step by step

Get ahead
The labneh (strained yogurt cheese) will keep for up to 4 days in the fridge.
  1. At least 1 day ahead, make the labneh (or see Kitchen Tip below). Line a sieve with a piece of clean muslin (or a new, boiled, J-cloth) and set it over a bowl. Mix the Greek yogurt with the crushed garlic, a pinch of sea salt and some pepper and place it in the sieve. Wrap the muslin closed around the yogurt and place the bowl and sieve in the fridge overnight to drain. The yogurt should be stiff the next day, with the texture of firm cream cheese.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Split the pittas open and place on a baking tray. Brush with the oil and season with sea salt, then bake in the oven for 6-8 minutes until golden and very crispy. Set aside to cool.
  3. Put the tomatoes, cucumber, red onion, radishes and pomegranate seeds in a large bowl. Whisk together the dressing ingredients and season with sea salt and pepper. Toss through the salad with the fresh mint.
  4. Put the sumac and za’atar on 2 small plates. Shape the strained yogurt into small balls. Roll half of them in the sumac, and half in the za’atar, to coat.
  5. Snap the pitta bread into small shards and toss through the salad. Transfer to serving plates or a large shallow platter and dot the labneh balls all over.
    Tip
    If you don’t want to make labneh, mash together 125g each of full fat soft cheese and mild soft goats’ cheese then roll into balls and coat as in the recipe. 

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