Snap Pea Fattoush Salad with Honey Labneh

Ingredients

For the honey labneh:

• 2 cups plain yogurt
• ¼ tsp kosher salt
• 2 tbsp honey

For the dressing:

• 1 clove of garlic, finely grated
• 1 tsp sumac
• 1 tbsp pomegranate molasses
• Juice of 1 lemon
• ⅓ cup olive oil
• Kosher salt

For the salad:

• 1 pocket pita
• 2 tsp olive oil
• 1 cup frozen edamame
• 2 cups snap peas, thinly sliced on the bias
• ½ cup thinly sliced radishes
• 2 shallots, thinly sliced
• ½ cup mint leaves, torn
• ⅓ cup pomegranate seeds

Directions

1. To prepare the labneh, add the yogurt and salt to a bowl, and whisk together.
2. Line a sieve with a few layers of cheesecloth, and place it over a bowl. Add the yogurt, cover with the overhanging cheesecloth, and place a weight on top (can of beans). Drain overnight or for a minimum of 8 hours until thickened.
3. Discard the whey, and transfer the labneh to a small bowl. Stir in the honey.
4. To prepare the dressing, add the garlic, sumac, pomegranate molasses, lemon juice, and olive oil to a small bowl. Season with salt, and whisk to combine.
5. Preheat the oven to 400 degrees Fahrneheit. Brush the pita on both sides with the olive oil, and cut the pita into small squares. Place on a baking sheet, and bake for 3-4 minutes or until golden and crisp.
6. To prepare the edamame, bring a pot of water to a rolling boil and add the edamame. Cook for 4 minutes, then drain.
7. To assemble, add the edamame, snap peas, radishes, and shallots to a large bowl. Add the dressing and toss to combine. Then add the toasted pita and the mint leaves, and gently toss together one more time.
8. Spread the honey labneh on the bottom of a serving dish and top with the salad.
9. Garnish with the pomegranate seeds.