Ingredients
- 1 Florida Grapefruit
- 400 g labneh
- 1 small garlic clove
- 1 quarter red onion
- 1 quarter pomegranate
- 1 teaspoon honey
- 40 g pine nuts
- Half teaspoon crushed red pepper flakes
- 1 tablespoon sumac
- 1 small bunch dill
- 1 small bunch chives
- Olive oil
- Salt and pepper
- Pita bread
Instruction
- Peel the grapefruit and cut it into segments over a bowl to collect the juice. Squeeze the membranes to extract all remaining juice.
- Remove the germ from the garlic clove and finely chop it. Place the labneh in a bowl and add the garlic and one tablespoon of olive oil. Season with salt and pepper.
- Make a vinaigrette by mixing the grapefruit juice with 3 tablespoons of olive oil, crushed red pepper flakes, honey, salt, and pepper. Set aside.
- Spread the labneh in a shallow serving dish like a mezze and sprinkle with sumac. Arrange the grapefruit segments over the surface.
- Finely slice the red onion. Remove the pomegranate seeds and toast the pine nuts. Add everything to the plate. Pour the grapefruit vinaigrette on top and finish with chopped herbs. Serve with pita bread.
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