Ingredients
Units
Scale
- 2 cups labneh ( 32oz/500g Greek yogurt strained overnight + 1 tsp salt )
- zest of 1 large lemon, a pinch or two reserved for garnish
- 2 tbsp fresh basil, minced
- 1 tbsp fresh mint, minced
- 1 tsp fresh thyme, minced ( we used a combination of common thyme & lemon thyme)
- 2 medium cucumbers
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 6 thick slices of bread ( we used sourdough )
- olive oil
- red chili flakes to garnish
Instructions
- Start by using a peeler to shave your cucumbers into approximately 1″ wide pieces, discarding the first shavings of skin. When you reach the seed cavity rotate the cucumber and begin shaving into slices until you reach the seed cavity again, repeat until all that remains is the cucumber seed cavity
- Add shaved cucumber to a bowl along with the olive oil and lemon juice – toss to combine and then refrigerate until ready to serve
- In a small bowl, combine the labneh with the salt, minced fresh herbs and lemon zest, reserving a bit of the zest for garnish. Mix until well combined, set aside.
- Fry slices of bread in olive oil in a pan over medium high heat until each side of the bread is golden and crisp.
- To serve: spread each slice of toast generously with the lemon herb labneh, top with shaved cucumber and sprinkle with a bit of chili flakes, lemon zest and a touch of minced fresh herbs
- Prep Time: 0 hours
- Cook Time: 0 hours
