Spring Greens & Beans with Labneh

Recipe by Rigatoni Girlfriend

Bright, creamy, and full of crunch

Ingredients

Serves 2

• 1/2 tub BEZI Plain Labneh

• 1/2 cup butter beans (canned, drained, and rinsed)

• 1/2 cup edamame (cooked and cooled)

• 1/2 cup sliced cucumber

• 2 TB spoon pumpkin seeds

• A handful of fresh mint

• A handful of fresh tarragon

• 1–2 TB olive oil

• Salt & pepper, to taste

  Preparation

1. In a bowl, combine the butter beans, edamame, sliced cucumber, mint, and tarragon.

2. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.

3. Spread a thick layer of BEZI Plain Labneh onto a serving plate.

4. Pile the bean and herb salad alongside the labneh.

5. Finish with pumpkin seeds and another light drizzle of olive oil.

6. Serve with crackers or veggies. Enjoy <3