Khmeli Suneli: Labneh With Spring Vegetables Recipe
By Chef Rachel Ponce · LXV Wine, Paso Robles
Spice: Khmeli Suneli Spice Blend
Pour: 2025 Sauvignon Blanc / Sémillon
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.