Lebanese · Breakfast
Creamy Herb Yogurt Vegetable Bowl
Labneh Zaatar Veg Bowl
Thick labneh swirled with olive oil and dusted with zaatar, topped with crunchy raw vegetables, assembled fresh for a Lebanese chilled bowl.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
320Calories
16gProtein
22gFat
14gCarbs
7gSugar
4gFiber
340mgSodium
35mgChol
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Instructions
1
Prep
Dice 160g English cucumber finely. Halve 160g cherry tomatoes. Thinly slice 100g radishes. Finely chop 4 tbsp fresh flat-leaf parsley and 2 tbsp fresh mint. Have labneh, zaatar, chia seeds, olive oil, lemon juice, and sea salt ready.
2
Finish
Divide 400g labneh between 2 bowls and create a shallow well in the centre of each using the back of a spoon. Drizzle 1 tbsp extra-virgin olive oil into each well and dust 2 tsp zaatar seasoning generously across the labneh surface in each bowl.
3
Plate
Arrange diced cucumber, halved tomatoes, and sliced radishes in loose clusters around the labneh in each bowl. Scatter parsley, mint, and 10g chia seeds across each bowl. Drizzle each with 1 tsp lemon juice, finish with 0.25 tsp flaky sea salt per bowl, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) labneh
- 160g (5.6 oz) English cucumber
- 160g (5.6 oz) cherry tomatoes
- 100g (3.5 oz) radishes
- 4 tsp zaatar seasoning
- 20g (0.7 oz) chia seeds
- 2 tbsp extra-virgin olive oil
- 4 tbsp fresh flat-leaf parsley
- 2 tbsp fresh mint
- 2 tsp fresh lemon juice
- 0.5 tsp flaky sea salt