Labneh with confit tomatoes

dinner · ⏱ 90 min · 8 portions · 18.0 g carbs / portion · vegetarian · allergens: milk

v3 · rb0e705f985 20260727Z1751 450 g labneh 2 pieces oregano urfa chilli to taste 🌀 mix greek yoghurt with salt hang labneh overnight, discarding collected liquid make confit tomatoes 🍳 ⏱ 25-35 min cook tomatoes until softened but still retain their shape ⏳ set aside to cool completely then stir through fresh oregano leaves 🍽 spread the labneh on a plate and make a well in the centre 🍽 top with the confit tomatoes 🍽 sprinkle urfa chilli on top Labneh 🎉 500 g greek yoghurt ½ tsp salt 100 g olive oil 200 g datterini ½ tsp paprika 1½ tsp dried oregano 1 tsp caster sugar 1 tbsp balsamic vinegar greek yoghurt, salt oregano urfa chilli
http://flowcooking.food/en-us/recipe/375/labneh-with-confit-tomatoes/