Mediterranean Labneh – Complete Organics
Fancy a simple veg-packed, gut-friendly vegan supper that’s delicious as well as healthy? Your new favourite winter recipe’s right here…
From organic fermented foods brand Complete Organics comes this creamy labneh with oven-roasted white beans and sweet cherry tomatoes, topped with its new Mediterranean Kimchi SKU and microgreens. It’s ‘a vegan mezze dream, bursting with flavour’ – and a simple plant-based dish that offers diversity for the microbes in your gut.
The team behind the recipe says it’s ideal as a dip or starter to share among friends, particularly in the New Year to help your digestion ‘get back on track after a hearty Christmas feast’.
They say: “The Mediterranean Kimchi combines traditional fermentation with vegetables typical of the Mediterranean: red peppers and tomatoes. Organic mild white cabbage paired with olives, aromatic vegetables and herbs gives the fragrant, sunny flavours of the Mediterranean in every bite. It's also completely plant-based, unpasteurized and full of active cultures that are good for you.”
Ingredients
1 cup of plant-based yoghurt
1 jar of white beans
250g cherry tomatoes
Olive oil
Salt and pepper
2-3 tbsp Mediterranean Kimchi
1 handful microgreens
Sourdough bread slices
Method
Mix the yoghurt with a pinch of salt, place in a sieve lined with cheesecloth or a nut milk bag over a large bowl and leave to drain in the fridge overnight or for approximately 24 hours.
The next day, mix the white beans and cherry tomatoes with olive oil, salt and pepper and bake in the oven at 200°C for 35 minutes until crispy.
Stir the drained yoghurt in a bowl with olive oil and a pinch of salt until it achieves a creamy consistency.
By Rosie Greenaway, editor