summer salsa, labneh & yoghurt flatbread

We love the warmer weather, and the epic food that comes with it. Check out this ‘Summer Corn Salsa with Passionfruit Labneh and Crispy Yoghurt Flatbread’ from the talented @thatgreenolive and give it a go this weekend… you won’t be disappointed *drool*

Alrighty, you’ll need…

Passionfruit Labneh

• 1 tub The Collective Plant Yoghurt – Passionfruit

Crispy Yogurt Flatbread

• 2 cups flour
• 1/2 tsp baking powder
• 1/2 cup warm water
• 1/4 cup olive oil
• 1/4 cup The Collective Plant Yoghurt – Natural
• 1/4 tsp salt

Salsa

• 1 zucchini, sliced 5mm thick
• 1 small red onion, thinly sliced
• 2 cups corn
• 1/2 stalk celery, diced
• 1/2 avocado, diced
• 2 large strawberries, diced
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil

Now all you need to do is…

1. To make the labneh, strain Passionfruit Yoghurt overnight in a mesh sieve lined with muslin. Discard liquid and reserve the thickened yoghurt.
2. To make the flatbread, combine dry ingredients in a medium bowl. Make a well in the centre, add wet ingredients and knead to create a rough dough.
3. Turn out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Wrap with clingfilm and rest for at least 30 minutes.
4. Meanwhile, prepare the salsa. In a frying pan, sautee zucchini for 10 minutes over medium-high heat, until softened and beginning to brown, then add onion and sautee for an additional 2 minutes. Remove from heat and add to a large bowl. Add remaining salsa ingredients and toss to combine. Chill while you cook the flatbread.
5. When flatbread dough has rested, divide dough into six equal portions. On a lightly floured surface, roll each portion out to roughly 2-5mm thick.
6. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. When hot, add one disc of dough and fry for 3 minutes until browned on one side. Flip and cook for an additional 2 minutes until browned and crisp on both sides. Repeat with remaining dough, adding more oil to the pan for each flatbread.
7. Serve chilled salsa with the hot flatbreads and a generous dollop of passionfruit labneh.