By Codi Ferguson
Preheat the oven to 350°F (175°C).
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin rounds. Peel and segment the oranges or tangerines.
Arrange the cherry tomatoes, cucumber slices, and orange segments on a large serving plate. Sprinkle the vegetables with a pinch of salt and black pepper.
Place the small pita breads on a baking sheet and brush them with 1 tablespoon of extra-virgin olive oil.
Sprinkle 1 tablespoon of za'atar evenly over the pita breads. Place in the oven and bake for about 5-7 minutes or until warm and slightly crispy.
In a medium bowl, combine the labneh with the remaining 2 tablespoons of olive oil and 1 tablespoon of za'atar. Mix well and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Transfer the labneh mixture to the serving plate alongside the fruits and vegetables.
Remove the pita from the oven and cut into wedges, then arrange them on the serving plate. Garnish with fresh mint leaves, if using.
Serve the labneh breakfast plate immediately, allowing everyone to create their own combination of labneh, warm pita, za'atar, and fresh fruit.
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By Codi Ferguson
This Breakfast Middle Eastern Vegetarian recipe is ready in 20 minutes and features Labneh (strained yogurt), Small pita breads, Extra-virgin olive oil and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 350°F (175°C).
Wash and halve the cherry tomatoes. Peel and slice the cucumber into thin rounds. Peel and segment the oranges or tangerines.
Arrange the cherry tomatoes, cucumber slices, and orange segments on a large serving plate. Sprinkle the vegetables with a pinch of salt and black pepper.
Place the small pita breads on a baking sheet and brush them with 1 tablespoon of extra-virgin olive oil.
Sprinkle 1 tablespoon of za'atar evenly over the pita breads. Place in the oven and bake for about 5-7 minutes or until warm and slightly crispy.
In a medium bowl, combine the labneh with the remaining 2 tablespoons of olive oil and 1 tablespoon of za'atar. Mix well and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Transfer the labneh mixture to the serving plate alongside the fruits and vegetables.
Remove the pita from the oven and cut into wedges, then arrange them on the serving plate. Garnish with fresh mint leaves, if using.
Serve the labneh breakfast plate immediately, allowing everyone to create their own combination of labneh, warm pita, za'atar, and fresh fruit.
Calories per Serving: 350
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