Salad of roasted tomatoes, zucchini, cheese and mint labneh
Ingredients
Features
Description
To make the Lebanese labneh cheese, put a cup colander Cover the bottom with cheesecloth and place it on yogurt. Above all close with another layer of cheesecloth and place in the freezer for a day (or better — two days). When the yogurt becomes dense, drain the separated liquid and start cooking.
Preheat oven to 110 degrees. Arrange the tomatoes on a baking sheet, sprinkle them with sugar and bake for one and a half to two hours. Then remove from oven and cool.
Fill the pan with a thick bottom layer of olive oil in 2 cm and fry zucchini in it. Then dry them with a paper towel. Arrange the vegetables on a platter, add small pieces labneha, pour dressing of vinegar and olive oil (2 tbsp. Tablespoons), salt, pepper and garnish with mint leaves and pomegranate seeds.
Translated by site: wday.ru
