Herby Labneh w/ Blistered Snap Peas
a recipe where you measure with the heart
Ingredients:
Snap peas, chopped
Labneh, store bought or homemade (see instructions for homemade “recipe”)
Mint
Dill
Parsley
Radishes, thinly sliced
Pistachios, 1/4-1/3 cup
Olive oil, a plenty
Lemon zest from 1 whole lemon
Lemon juice, about half a lemon
Sumac
s + p, to taste
Instructions:
If you want to make homemade labneh for this recipe, it’s super easy and minimal effort, you just do have to do things ahead of making the dish. If making homemade labneh, the night before you make this dish, add Greek yogurt into a cheese cloth and hang, allowing gravity do its thing and the whey to be released from the Greek yogurt. Thats it!
For this recipe, set a cast iron to medium heat to warm up. While that warms, start chopping up snap peas and radishes. Add about 1/4 cup pistachios to the cast iron to get toasty, stir occasionally. After about 5ish minutes, remove from heat. Then add olive oil into the cast iron and throw in the snap peas. Sprinkle with sumac, salt, and pepper. Let them char, so stir every 5ish minutes or so (aka not super frequent). Chop up parsley, mint, and dill; juice and zest a lemon. Once snap peas are blistered to your liking, turn off the heat and start plating! Add labneh, drizzle with olive oil and lemon juice, another sprinkle of sumac, add all the herbs, your toasty pistachios, radish slices for more color, and top with lemon zest! Taste test and add more olive oil, lemon zest, sumac, and s + p to your liking. Eat with pita, naan, crackers, or bread. Serve alongside a charcuterie board or with grilled chicken or fish and a carb to dip with for an easy dinner that looks like you put a lot of effort into.