Aubergine, Pine Nut and Labneh Salad - Sarah Graham Food
Aubergine, Pine Nut and Labneh Salad By Ishay WHAT YOU’LL NEED 2 large aubergines 2 Tbsp sumac 1 Tbsp dried chilli flakes Olive oil Sea salt flakes, to taste 2
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Serving platter
- Spoon
Ingredients
- 2 large aubergines
- 2 Tbsp sumac
- 1 Tbsp dried chilli flakes
- Olive oil
- Sea salt flakes, to taste
- 2 Tbsp pine nuts, toasted until lightly golden and fragrant
- About 20 mint leaves, rinsed
- Zest of 1 lemon
- 10 small labneh balls (or ricotta)
- Pomegranate Molasses, to taste
- Pomegranate seeds (arils), to garnish
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