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Step by step
For 3 servings
For the Labneh
For the garnish
For the crudité
Mix all Labneh ingredients until combined and spoon into a serving bowl.
To garnish, drizzle the sweet soy sauce and sprinkle the chives, Edy’s Dukkah, and fried shallots on the Labneh.
Using a mandolin, slice watermelon radish.
Peel and quarter the rainbow carrots into long slices.
Plate the watermelon radish, carrots, cassava chips, and nuts as crudité to serve with Labneh.
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