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547 kcal
30 min.
Recipe for Labneh with Green Beans and Roasted Cherry Tomatoes
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547 kcal
1 kcal
547
13.2g
35.1g
44.2g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Green beans, fresh or frozen1× cup (130 g)
- Labneh cheese2× portion (100 g)
- Rye bread2× slice of bread (70 g)
- Tomatoes cherry3× piece (60 g)
- Linseed oil1× tablespoon (10 g)
- Dill, fresh2× tablespoon (10 g)
- Garlic1× clove (5 g)
- Olive oil1× teaspoon (5 g)
- Salt1× teaspoon (3 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Labneh with Green Beans and Roasted Cherry Tomatoes
1. Trim the ends of the green beans and cook them in salted water until tender (about 15 minutes).
2. Wash the cherry tomatoes and pierce them with the sharp end of a knife. Slice the garlic into thin pieces. Place the vegetables in an ovenproof dish and drizzle with olive oil, then season with salt and pepper. Bake in a preheated oven at 180°C for 25 minutes.
3. In the meantime, prepare the labneh by stirring it to a smooth consistency, and spread it onto a plate.
4. Place the green beans and roasted cherry tomatoes on top of the labneh. Drizzle with flaxseed oil and sprinkle with chopped dill.
5. Serve the dish with fresh bread.
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