Ingredients
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1 cup of plant-based yoghurt (e.g. soy yoghurt)
1 jar of white beans
250 g cherry tomatoes
Olive oil
Salt & pepper
2-3 tbsp mediterranes Kimchi
1 handful of microgreens
Sourdough bread slices
This is how we proceed
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- 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 approx. 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 approx. 35 minutes until crispy.
- Stir the drained yoghurt in a bowl with olive oil and a pinch of salt until creamy.
- Top the labneh with the roasted beans and tomatoes, garnish with a little olive oil, Mediterranean Kimchi and microgreens – and for example enjoy with delicious sourdough bread.
With this Mediterranean labneh you collect over 9 plant points – for plant-based foods that offer diversity for the microbes in your gut microbiome. Ideal for a gut-friendly and balanced diet.
