By emensah m
Prepare the cucumber by washing it thoroughly. Dice the cucumber into small cubes.
Rinse the cherry tomatoes and cut them in half.
Pit the Kalamata olives and slice them in half.
Chop fresh mint leaves finely until you have about 2 tablespoons.
In a mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced olives.
Add the chopped mint to the vegetable mixture and mix well.
Squeeze the juice of one lemon over the vegetable and mint mixture. Season with salt and black pepper to taste. Stir gently to combine.
Divide the labneh equally into two bowls (150g per serving).
Arrange the vegetable mixture evenly over the labneh in each bowl.
Drizzle 2 teaspoons of extra-virgin olive oil over each serving.
Top each bowl with 10g of crushed pistachios, if using.
Toast the whole-wheat pita if desired, then serve alongside the labneh bowls.
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This Vegetarian Mediterranean Quick & Easy recipe is ready in 20 minutes and features labneh, small cucumber, cherry tomatoes and other delicious ingredients. Contains 400 calories total.
Prepare the cucumber by washing it thoroughly. Dice the cucumber into small cubes.
Rinse the cherry tomatoes and cut them in half.
Pit the Kalamata olives and slice them in half.
Chop fresh mint leaves finely until you have about 2 tablespoons.
In a mixing bowl, combine the diced cucumber, halved cherry tomatoes, and sliced olives.
Add the chopped mint to the vegetable mixture and mix well.
Squeeze the juice of one lemon over the vegetable and mint mixture. Season with salt and black pepper to taste. Stir gently to combine.
Divide the labneh equally into two bowls (150g per serving).
Arrange the vegetable mixture evenly over the labneh in each bowl.
Drizzle 2 teaspoons of extra-virgin olive oil over each serving.
Top each bowl with 10g of crushed pistachios, if using.
Toast the whole-wheat pita if desired, then serve alongside the labneh bowls.
Calories per Serving: 400
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