BBQ-Salad-Labneh - A plate with BBQ Salad Labneh next to salt and pepper, a glass of lemonade and a package of Dream & Joya Almond Natural on a white table. 

Fennel Apricot Barbecue Salad with Labneh

Popular in the Middle East, Labneh is a sour milk product whose consistency is reminiscent of cream cheese. Its unique flavor is indescribable, so it was high time to introduce this plant-based alternative! With a little patience, it's easy to make yourself and is the perfect accompaniment to fresh summer barbecue salads!

Difficulty

Cost

Preparation Time

1440 min.

Waiting Time

30 min.

Ingredients

2 Servings

Print

Dressing

  • 2 tbsp olive oil
  • 0.5 piece/s lemon (juice)
  • 1 tbsp maple syrup
  • 1 pinch Salt & Pepper

Labneh

  • 500 g Dream & Joya Almond Yogurt Alternative Natural
  • 1 TL salt
  • 1 tbsp lemon juice

Salad

  • 1 piece/s fennel bulb
  • 4 piece/s apricots
  • 2 handful salad
  • 2 piece/s spring onion
  • 2 tbsp sesame

Instructions

  1. The day before, mix the Dream & Joya Almond with Yogurt Cultures Natural with the salt and lemon juice. Place a clean kitchen cloth into a sieve and put the sieve into a bowl so that the labneh can drain away. Place the mixture into the kitchen cloth, twist the cloth tightly, and secure with a rubber band. Store in the fridge for at least 24 hours. 
  2. For the salad, slice the fennel, quarter and de-stone the apricots, and grill both in a grill pan (alternatively, use a little olive oil in a pan). 
  3. For the dressing, mix well the olive oil, lemon juice, maple syrup and salt & pepper. 
  4. Serve the labneh on two plates, wash the salad, and put on the plates. Then scatter the grilled fennel and apricots over the plates. Finely chop the spring onion and sprinkle over the salad with the sesame seeds. 
  5. Drizzle the dressing over it and serve.

More Recipes

View all Recipes

try JOYA now