Ingredients
- 4 heirloom tomatoes of different colours (Waikouiti Gardens)
- 5 labneh balls (Abdal's Gourmet Catering)
- 2 Tablespoons za’atar (Abdal’s Gourmet Catering)
- ¼ cup fresh mint leaves finely sliced (Janefield Hydroponics)
- 2 spring onions finely sliced (Janefield Hydroponics)
- ¼ cup extra virgin olive oil (Dunford Grove)
- ½ teaspoon salt
Heirloom Tomato Salad with Labneh and Za’Atar
Method
- Slice tomatoes into approx
- 1
- 5cm thick rounds and lay flat on a serving platter
- Cut the Labneh into quarters and arrange on top of the tomatoes
- Sprinkle the Za’Aar, salt, mint and spring onions over the top
- Lastly drizzle with the olive oil
- Enjoy!
