smoked labneh, roasted purple carrots, mung beans


We not only made labneh for the first time today, but we also smoked  labneh for the first time. Over a tin of earl grey looseleaf tea set on the grill. It worked like a charm. The result was subtle and the possibilities are now endless. We scooped it over velvety roasted purple carrots and two kinds of beans (mung and broad) and served it with some crispy seeded flatbreads. The little blossom you see comes from the ramps that are in season now in Germany. The stalk and flower tasted delightfully garlicky, but without any lingering garlic breath!

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