Za'atar Vinaigrette by @simonauscher

≈ 23 min
Easy

4 servings

🫙

15 ml

Za'atar

🫑

5 ml

Urfa Pepper

🍋

0.5

Lemon

🫒

50 ml

Olive Oil

🧂

0.3 g

Salt

🌱

500 g

Green Asparagus

🥣

200 g

Labneh

🌿

10 g

Dill

🌿

10 g

Mint Leaves

🍋

0.3 g

Lemon Zest

Preparation Steps

  1. Step 1/11

    Wash the green asparagus and snap off the woody ends.

    green asparagus
    🪵cutting board
    🔪chef's knife

  2. Step 2/11

    Bring water to a boil in the saucepan and add the green asparagus.

    green asparagus
    🍲saucepan

  3. Step 3/11

    Cook the asparagus until tender-crisp, about 5 to 8 minutes.

    green asparagus
    🍲saucepan

  4. Step 4/11

    Drain the asparagus in the colander and let it cool slightly.

    green asparagus
    🧺colander

  5. Step 5/11

    Combine 1 tablespoon za'atar, 1 teaspoon Urfa pepper, 1 tablespoon lemon juice, 50 ml olive oil, and salt in the mixing bowl.

    za'atar
    🫑Urfa pepper
    lemon juice
    olive oil
    salt
    🥣mixing bowl
    🌀whisk

  6. Step 6/11

    Whisk the vinaigrette until the spices are evenly suspended in the oil.

    za'atar
    🫑Urfa pepper
    lemon juice
    olive oil
    salt
    🥣mixing bowl
    🌀whisk

  7. Step 7/11

    Spread 200 g labneh over the serving platter.

    labneh
    🍽️serving platter
    🥄spoon

  8. Step 8/11

    Arrange the cooked green asparagus over the labneh.

    green asparagus
    labneh
    🍽️serving platter

  9. Step 9/11

    Drizzle the za'atar vinaigrette over the asparagus and labneh.

    za'atar
    🫑Urfa pepper
    lemon juice
    olive oil
    salt
    green asparagus
    labneh
    🥣mixing bowl
    🥄spoon
    🍽️serving platter

  10. Step 10/11

    Roughly chop the fresh dill and fresh mint leaves.

    fresh dill
    fresh mint leaves
    🪵cutting board
    🔪chef's knife

  11. Step 11/11

    Finish with fresh dill, fresh mint leaves, and a pinch of lemon zest.

    fresh dill
    fresh mint leaves
    lemon zest
    🍽️serving platter

Composition

Ingredients

Types

Herbs and Spices, Fats and Oils, Seasonings, Vegetables, Dairy, Fruit

Ingredients

Za'atar, Urfa pepper, Lemon, Olive oil, Salt, Green asparagus, Labneh, Dill, Mint leaves, Lemon zest

Allergens

Sesame, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-Carb, Ketogenic

Calories

205 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 9g, Dietary fiber: 3g, Total fat: 16g, Saturated fat: 4g

Nutritional Information

Minerals

Calcium: 170mg, Potassium: 370mg, Iron: 2mg, Sodium: 130mg

Vitamins

Vitamin C: 20mg, Vitamin K: 55mcg, Folate: 75mcg, Vitamin A: 160mcg RAE

Preparation

Time Information

Preparation

15 minutes

Cooking

8 minutes

Overall

23 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, chef's knife, cutting board, saucepan, colander, serving platter, spoon

Appliances

Stove

Type

Type

Type Of Dish

Starter, Side Dish, Salad

Occasions

Spring, Summer, Lunch, Dinner, Mezze

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Middle Eastern, Levantine, French

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Crisp, Silky

Flavors

Tangy, Herbaceous, Smoky, Earthy, Peppery, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based leftovers out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F,Store vinaigrette separately when possible), freezer : 0 min (Not recommended because labneh and cooked asparagus lose their texture after thawing)