Egg and Labneh Tabbouleh Plate

Ingredients

• 280 g whole eggs and low-fat labneh
• 180 g tabbouleh
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Use about 3 eggs (150 g) and 130 g low-fat labneh — 280 g in total.
2. Finely chop parsley, mint, tomato and spring onion. Mix with a spoon of soaked fine bulgur, lemon juice and 1 tsp olive oil — 180 g.
3. Soft-boil the eggs for 7 minutes (or scramble them in a non-stick pan for 3–4 minutes). Serve with the labneh topped with za'atar and a squeeze of lemon.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the tabbouleh first, the Egg and Labneh on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.