Summer Salad with Fresh Salted Pepper
Ingredients
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Cherry tomates
500g
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Labneh
2 tbsp
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Pesto
2 tbsp
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Pea shoots
-
Buckwheat
-
Olive oil
-
Fresh Salted Kampot pepper
-
Ricotta salata
Optional
To make the labneh, place Greek yogurt in cheesecloth in a bowl with a weight on top. (Leave in the fridge for a few hours. Once the Greek yoghurt has reached a thick consistency, season with salt.
Cut the cherry tomatoes in half in a salad bowl. Add a generous pinch of fleur de sel and a drizzle of olive oil. Leave to rest for 10 minutes.
Add the pesto and mix.
In a frying pan, brown the buckwheat with a drizzle of olive oil and a pinch of salt.
Once golden, remove from the heat.
Place the labneh in the bottom of a plate.
Add the cherry tomatoes. Garnish with pea shoots, buckwheat and sprinkle with Fresh Salted Kampot Pepper. Finish with a few shavings of ricotta salata.
