Spring Toasts With Labneh
Here, the rich and spreadable Middle Eastern yogurt is smeared luxuriously on slices of whole-grain bread and topped with bright spring produce and sunflower seeds.
8 slices crusty, textured whole-grain bread (½-inch thick slices, about 1¼ ounces each)
¾ cup labneh (regular or low-fat. If you can't find labneh, the Icelandic yogurt known as skyr will work instead.)
4 medium radishes, thinly sliced
2 teaspoons extra-virgin olive oil
2 tablespoons broccoli sprouts or other type of sprouts
1 tablespoon chopped fresh mint leaves
1 tablespoon unsalted sunflower seeds, toasted (see note)
Coarse sea salt
Freshly ground black pepper
Toast the bread.
Spread about 1½ tablespoons of the labneh over each slice, then top with the radishes, sprinkle with the oil, and top with the sprouts, mint and sunflower seeds. Season lightly with salt and pepper, then serve right away.
Note: Toast the sunflower seeds in a small dry skillet over medium-low heat for several minutes, until fragrant and slightly darkened, shaking the pan occasionally to avoid scorching. Cool before using. If you can't find labneh, the Icelandic yogurt known as skyr will work instead.
Serves 4 as main-course or 8 snack servings
Nutrition | Per serving (using regular labneh and 1/4 teaspoon salt): 230 calories, 9 g protein, 35 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 4 g dietary fiber, 6 g sugar
From nutritionist and cookbook author Ellie Krieger