Salad of grilled vegetables and labneh

Name: Salad of grilled vegetables and labneh
Ingredients: 1.3 kg Bonduelle grilled zucchini; 1.3 kg Grilled pumpkin; 1.3 kg Bonduelle grilled red and yellow bell pepper; 2 units.items Onions; 1 units.items Turkish bread; 300 ml Arbequina olive oil; 2 garlic puree; Salt; 500 g cherry tomatoes; 200 ml Labneh; 100 g Capers; 20 g Chives; 4 Za'atar

This salad consists of grilled vegetables. We serve it with roasted cherry tomatoes, Turkish bread, and labneh flavored with za’atar.

Ingredients

1.3kgBonduelle grilled zucchini

1.3kgGrilled pumpkin

1.3kgBonduelle grilled red and yellow bell pepper

2units.itemsOnions

1units.itemsTurkish bread

300mlArbequina olive oil

2garlic puree

Salt

500gcherry tomatoes

200mlLabneh

100gCapers

20gChives

4Za'atar

Preparation

Let the grilled vegetables thaw in the refrigerator 24 hours in advance.
Peel and finely chop the onions. Mix the grilled vegetables with ⅓ of the olive oil, half of the garlic puree, and the onion.
Halve the Turkish bread so there are two round halves, brush with ⅓ of the olive oil, salt, and the remaining garlic puree. Toast the Turkish bread golden brown in the oven at 250°C convection for 4 minutes. Let it cool and cut into wedges.
Roast the cherry tomatoes with some salt and the remaining oil in the oven at 250°C convection for 5 minutes and let cool. Meanwhile, mix the labneh with the za'atar spices.
Arrange the grilled vegetables on the plate, garnish with the roasted cherry tomatoes, capers, Turkish bread, labneh, and chopped chives.