Name: Tomato and felafel salad with whipped labneh recipe
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 1
Cuisine: mediterranean
Ingredients: 225g (8-12) Yumi’s original felafel; 4-6 heirloom tomatoes, sliced; 125.00 ml fresh mint leaves; 125.00 ml small fresh continental parsley leaves; 1 small red onion, cut into thin wedges; 40.00 ml natural sliced almonds, toasted; 18.20 gm olive oil; 1 tsp balsamic vinegar; 1 garlic clove, crushed; 200g labneh, drained

Tomato and felafel salad with whipped labneh recipe

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Prep Time:
12 minutes

Cook Time:
5 minutes

Total Time:
17 minutes

Create a vibrant Middle Eastern salad with homemade falafel and fresh tomatoes.

Ingredients:

225g (8-12) Yumi’s original felafel
4-6 heirloom tomatoes, sliced
125.00 ml fresh mint leaves
125.00 ml small fresh continental parsley leaves
1 small red onion, cut into thin wedges
40.00 ml natural sliced almonds, toasted
18.20 gm olive oil
1 tsp balsamic vinegar
1 garlic clove, crushed
200g labneh, drained

Instructions:

Cook the falafel according to the instructions on the packet.
Distribute tomato, mint, parsley, and onion evenly on serving plates. Gently crush or crumble falafel over the top. Sprinkle with almonds.
In a small bowl, mix together the oil, vinegar, and garlic. Season generously. In a separate bowl, beat the labneh with a wooden spoon until creamy.
Add a generous dollop of creamy labneh on top of the salad, then elegantly drizzle with the flavorful dressing before serving to enhance the flavors.

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