Labneh Dip

• 10 Easter radishes (cut off the root and the top and quarter them)
• 1/4 cup Olive oil (more for drizzling on the radishes)
• 2 tbsp Cashews (very finely chopped to almost a powder)
• 1 tbsp Aleppo pepper
• 1 tsp Brown sugar
• 1/2 tsp Seasoned salt (I use Peg's)
• 1 clove Garlic (grated)
• 1 tbsp Rice vinegar
• 1/2 tbsp Tamari (or soy sauce)
• 2.5 tbsp Mint (fresh, more for topping)
• 2 Scallions
• Dill (to taste)
• 3/4 cup Labneh

Lavash Chips

• 1 Lavash (cut in half, then in half again and cut into triangles)
• 1 tbsp Smoked paprika
• 1 tbsp Za’atar
• 2.5 tbsp Olive oil

1. 1

   First, add a bit of olive oil, salt and pepper to the radishes and bake at 400F on a baking sheet for 25-30 minutes.

2. 2

   Secondly, mix the za’atar, paprika and olive oil in a bowl and brush your lavash triangles with it. Then, bake at 400F for 8-12 minutes. Check they don’t burn.

3. 3

   Combine the mint, scallions, cashews, Aleppo pepper, brown sugar, rice vinegar, Tamari and grated garlic.

4. 4

   Heat up the 1/4 cup olive oil on medium high for 3-4 minutes. Then, add it to the bowl with the herbs.

5. 5

   Lastly, spread labneh on a plate, top with the radishes and add the herby oil. Then, add the fresh dill on top, more fresh mint and scallions.