Warm Lebanese Bread With Minty Labneh Salad - cooking recipe

Ingredients

1 2/3 cups all-purpose flour
1 tsp kosher salt
1 tsp instant yeast
1 tbsp olive oil
None None Minted Labneh Salad
3.5 oz baby green beans, trimmed
4 oz frozen peas
18 oz frozen fava beans
1 cup loosely packed fresh mint leaves
10.5 oz marinated spicy labneh, drained
1 tbsp lemon juice
1/4 cup olive oil
1/2 tsp za'atar

Preparation

Sift flour and salt into a large bowl then stir in yeast. Add 3/4 cup water and oil and stir until combined. Turn out onto a floured work surface and knead until smooth. Place dough in an oiled bowl, cover and let proof in a warm place for 1 hour, or until doubled in size.
Meanwhile, boil, steam or microwave green beans and peas, separately, until barely tender. Rinse under cold water until cool then drain.
Blanch fava beans in boiling salted water for 3 mins. Rinse under cold water until cool then drain. Peel. Combine green beans, peas, fava beans and mint in a shallow dish. Top with labneh then chill until ready to serve.
To make the lemon dressing, whisk lemon juice and 2 tbsp olive oil in a small bowl and season to taste. Set aside.
Preheat oven to 475\u00b0F. Oil a large baking tray.
De-gas dough. Transfer to tray and shape into a 10x13 inch rectangle. Sprinkle with za'atar. Bake for 8 mins, or until crispy. Drizzle with remaining oil.
Drizzle lemon dressing over labneh salad and toss gently to combine. Season to taste. Spoon labneh salad onto a warm bread. Cut into pieces to serve.