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Inspired by a simple Israeli salad known as Lali salad, in this spicy take I use our Shabazi blend and serrano peppers to add bright heat, and labneh to add a creamy and tart finish that perfectly accentuates ripe cherries.
3/4 cup of labneh or full-fat Greek yogurt
1 cup of halved and pitted sweet cherries*
1 small serrano pepper, seeded and sliced into paper-thin rings
On a serving plate smear the labneh into an even ring that's higher on the outside, forming a well.
Add the cherries and serrano slices, then top with olive oil, Shabazi, and flaky salt.
Enjoy, trying to get a bit of everything in each bite.
* I prefer to pit the cherries by slicing them in half with a sharp knife (like one would a peach or avocado), twisting free one half, then using the heel or point of the knife to dig the pit from the other half. It's a bit of work but makes for a cleaner result than using a pitter and then slicing. If you want to use a pitter, here's my recommendation.
• I like making this salad with Rainier cherries (or cubes of peeled Fuyu persimmon in winter!). Try substituting the serrano and Shabazi with chopped preserved lemon, Mishmish N33, and either Aleppo or ground Kampot pepper.
• I love serving this salad as an accompaniment to kofte, alongside rice or couscous. The fruit and heat play very nicely with meats.
• Not a fan of heat? Substitute the serrano with a spearmint chiffonade and use our D'Vora blend to season the dish.
Food images and recipe © Christian Leue.
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