Asparagus and Zucchini Salad | RICARDO

Ingredients

• 1 naan bread, torn into pieces
• 2 tbsp (30 ml) olive oil
• 1 tbsp ground sumac
• 3 small yellow or green zucchini, sliced into thin ribbons on a mandoline or with a vegetable peeler
• 1 tsp salt
• 1 1/2 lb (675 g) green asparagus, trimmed
• 3 green onions
• 2 tbsp (30 ml) olive oil, plus more for serving
• 1 container (250 g) labneh (see note)
• 1/2 tsp red pepper flakes, or more to taste
• 1 cup (150 g) thawed frozen or fresh peas, blanched
• Mint leaves, to taste