WARM LEBANESE
BREADWITHMINTED
LABNE SALAD
PREP + COOK TIME 45 MINUTES (+ STANDING)
SERVES 61½ cups (225g) plain flour
1 teaspoon coarse cooking salt
1 teaspoon (4g) dried yeast
¾ cup (180ml) warm water
1 tablespoon olive oil
100g baby green beans, trimmed
1 cup (120g) frozen peas
500g frozen broad beans
1 cup loosely packed fresh mint leaves
300g marinated chilli labne
1 tablespoon lemon juice
¼ cup (60ml) olive oil, extra
2½ teaspoons za’atar (see tip)1 Sift flour and salt into a large
bowl; stir in yeast. Add the water and
oil; stir until mixture forms a sticky
dough. Turn out dough onto a floured
surface; knead until smooth and
dough loses its stickiness. Place
the dough in an oiled large bowl.
Cover; stand in a warm place for
1 hour, or until doubled in size.
2 Meanwhile, boil, steam or
microwave the green beans and
peas, separately, until barely tender.
Drain; rinse under cold water, drain.
3 Bring a medium saucepan of water
to the boil. Add broad beans; boil for
3 minutes. Drain; rinse under cold
water, drain. Peel away skins.
4 Combine green and broad beans,
peas and mint in a shallow dish. Top
with drained labne. Refrigerate until
ready to serve.
5 For lemon dressing, whisk juice
and 2 tablespoons of the extra oil
in a small bowl; season to taste.Endless Summer Light Meals
AWW FOOD • ISSUE TWENTY THREE 31
TOP TIP
If you can’t find za’atar,
you can make your
own: combine
2 tablespoons toasted
sesame seeds,
1 tablespoon dried
thyme, 2 teaspoons
sumac and
2 teaspoons salt.6 Preheat oven to 240°C/220°C
fan. Oil a large oven tray.
7 Punch down dough; spread
and stretch dough out onto tray
into a 26cm x 34cm rectangle.
Sprinkle with za’atar.8 Bake bread for 8 minutes or until
crisp. Drizzle with remaining extra oil.
9 Drizzle dressing over labne salad;
toss gently to combine, season to
taste. Spoon labne salad on warm
bread; cut into pieces to serve.