Zucchini, garden peas & labneh with za’atar

Name: Zucchini, garden peas & labneh with za’atar
Total time: 30 min
Ingredients: ▢ 3–4 Tbsp olive oil; ▢ 1 courgette (zucchini), sliced into wedges lengthwise and into three crosswise; ▢ 2 small handfuls green peas, frozen or fresh; ▢ 150 g labneh; ▢ 1 tsp za’atar; ▢ 0.5 tsp nigella seeds, optional; ▢ extra virgin olive oil, to serve; ▢ 2 large mint leaves, finely sliced, to garnish (optional); ▢ salt and pepper

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Total: 30

Servings: 2

Zucchini, garden peas & labneh with za’atar

Ingredients

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▢ 3–4 Tbsp olive oil▢ 1 courgette (zucchini), sliced into wedges lengthwise and into three crosswise▢ 2 small handfuls green peas, frozen or fresh▢ 150 g labneh▢ 1 tsp za’atar▢ 0.5 tsp nigella seeds, optional▢ extra virgin olive oil, to serve▢ 2 large mint leaves, finely sliced, to garnish (optional)▢ salt and pepper

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Instructions

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Step 1

If using fresh peas, blanch them in plenty of boiling water for one minute. Transfer immediately to a large bowl of ice cold water. Drain and set aside.

Step 2

Heat the olive oil in a thick bottomed frying pan over a medium/high heat. Fry the zucchini, turning regularly, until browned, 3–5 minutes. Add the peas and keep frying for one more minute, turning a couple of times. Season and take off the heat.

Step 3

The dish may be served hot or at room temperature. When ready to serve, add labneh to a plate. Place the vegetables partly on top, partly on the side. Drizzle over some extra virgin olive oil and a scattering of za’atar, nigella seeds and frish mint (if using). Serve immediately.