Photo: Markus Spiske
Saffron-roast tomatoes with labneh
11 ingredients
Serves 8 as a starter or side dish
openrecipes
A dish inspired by the tastes of Morocco, the sharpness of the labneh (drained yogurt) compliments the sweet tomatoes
Estimated Nutrition (whole recipe, rough)
343
Calories
20g
Protein
15g
Fat
36g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g Greek yogurt
- 2 garlic cloves , crushed to a paste
- good pinch saffron
- ½ juiced lemon
- extra-virgin olive oil
- 2 tbsp toasted flaked almonds
- 24 plum tomatoes
- extra-virgin olive oil
- 2 tsp harissa
- good pinch saffron
- 1 tbsp caster sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes