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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 find it best 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.
• I love serving this salad as an accompaniment to kofte, alongside rice or couscous (stay tuned for a few fun recipes for 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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