Lemon and garlic labneh topped with salsa verde and baked pita wedges – Food & Home Magazine

Name: Lemon and garlic labneh topped with salsa verde and baked pita wedges – Food & Home Magazine
Ingredients: LABNEH; 375g Greek or double cream yoghurt; 5ml (1 tsp) lemon zest; 2,5ml (½ tsp) garlic, finely chopped; pinch salt; PITA WEDGES; 2 large pitas; 30ml (2 tbsp) olive oil; salt; freshly ground black pepper; SALSA VERDE; 60ml (4 tbsp) fresh coriander; 60ml (4 tbsp) fresh basil; 60ml (4 tbsp) fresh mint; 30ml (2 tbsp) fresh chives; 1 (40g) gherkin, chopped; 1 (25g) spring onion, chopped; 45ml (3 tbsp) olive oil; 15ml (1 tbsp) lemon juice; 5ml (1 tsp) Dijon mustard; TO SERVE; 80ml sliced green olives; 30ml (2 tbsp) toasted pine nuts; 30ml (2 tbsp) caperberries; 30ml (2 tbsp) pomegranate rubies

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A rich and creamy yoghurt cheese that can be served as a dip or spread – perfect for sharing or entertaining.

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