For the Labneh

  • 500g plain full fat Greek yogurt

  • A pinch of pink salt

  • Add the yogurt to a cheese cloth, stir in the salt. Place over a sieve and bowl and let this strain for 24 hours on the countertop and 24 hours in the fridge. Alternatively, use store bought Labneh 

Roasted Kalamata Olives

  • 100g Kalamata olives, pat dry
  • 1 tablespoon extra virgin olive oil
  • 1/2 dried thyme 
  • Freshly cracked black pepper to taste
  • Mix all the above well and roast in the oven for 25-30 minutes at 180°C stirring every few minutes


To assemble

  • Layer the Labneh 
  • Add 1/4 chopped red onion
  • 4 quartered mini rosa tomatoes 
  • 1 chopped mini cucumber 
  • Top with roasted Kalamata olives 
  • A generous drizzle of extra virgin olive oil Garnish with Sumac and chopped parsley

Za’atar Pita Chips

  • 2 pitas cut into triangular shapes 
  • Olive oil, about 3 tablespoons 
  • 1 heaped teaspoon of za’atar
  • In a mixing bowl, add the pitas, olive oil and Za’atar
  • Mix well till the pitas are coated
  • Bake or airfry for 10 minutes at 180°C till crispy and golden

Source: Nabeelah Hajat