WKND - - Kitchen Classics -


• 2 cups penne pasta • Salt to taste • 2 tbsp olive oil • 1 cup fresh lab­neh • 2 cu­cum­ber, sliced • 3 tomato, sliced • ½ cup straw­berry yo­ghurt • 2 cups let­tuce leaves, roughly chopped • ½ cup pome­gran­ate • 2 tbsp fresh pars­ley, chopped


Boil penne pasta till done and strain. Mix with salt and oil, and set aside to cool.

Layer a dish with half the lab­neh. Spread the cooked pasta on top, fol­lowed by the cu­cum­ber and tomato slices.

Pour straw­berry yo­ghurt on top and layer with let­tuce leaves and pomegranates.

Top with the re­main­ing lab­neh and chill for 30 min­utes.

Gar­nish with pars­ley and serve.

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