Khmeli Suneli: Labneh With Spring Vegetables Recipe
By Chef Rachel Ponce
Neeta's Pairing
Make it the LXV way
Spice blend
Khmeli Suneli Spice Blend
Wine pairing
2025 Sauvignon Blanc / Sémillon
THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and lilikoi. TEXTURED Sémillon and subtle oak bring a fuller mid-palate, with notes of vanilla bean, orgeat…
LXV Khmeli Suneli Spice Blend: Blue and Indian Fenugreek, Marigold, Garlic, Mint, Dill, Hyssop, Honey, Savory, Orange Peel, & Other Spices
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Ingredients
- 16 ounces Greek yogurt
- 1 tablespoon LXV spice blend
- 10 stalks of asparagus, cleaned and sliced in thirds
- ½ cup snap peas, sliced in half
- Sliced prosciutto, optional
- Olive loaf
- 1 teaspoon salt
Method
- Step 1, DAY 1
- Prepare the labneh overnight. In medium mixing bowl add yogurt and stir in the LXV spice blend, add to a fine mesh strainer over a large bowl. Cover with wrap and let sit overnight.
- STEP 2, DAY 2
- Preheat oven 375’ Slice olive loaf, place on baking sheet and toast for 10 minutes.
- Step 3
- While bread is toasting, heat sauté pan to medium high, add a splash of olive oil asparagus and spring peas. Sauté for 5-6 minutes then add 1 teaspoon salt.
- Step 4
- Assemble! Take your toasted olive loaf, spread with labneh, top with spring vegetables and prosciutto.
- Pair with LXV Sauvignon Blanc
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https://www.lxvwine.com/recipes/labneh-vegetables-sauvignon-blanc/ · LXV Wine, Paso Robles