Labneh & Smoke & Spice Kraut Plate
Sometimes the best plates are the simplest. This one is pure happiness: creamy labneh (or whipped feta), tangy Fermary Smoke & Spice Kraut, juicy olives and a drizzle of olive oil with za’atar. Served with fresh crunchy veg and toasted sourdough, it’s effortless, delicious and just sophisticated enough to feel special - gut health made simple.
Serves
2
Prep Time
5 minutes
Smoke & Spice Kraut
Single Jar (300g)
Ingredients
2–3 tbsp Fermary Smoke & Spice Kraut200g labneh (or whipped feta with yoghurt)
Handful mixed olives
1 tsp za’atar spice blend
1–2 tbsp extra virgin olive oil
Fresh celery sticks
Fresh carrot batons
2 slices sourdough, toasted
Method
1
Spread the labneh: Spoon the labneh or whipped feta onto a shared serving plate.
2
Add the kraut: Top with Fermary Smoke & Spice Kraut.
3
Season: Scatter olives, sprinkle with za’atar and drizzle generously with olive oil.
4
Serve: Add celery, carrot batons and toasted sourdough for scooping and dipping.
A simple, probiotic-rich plate - smoky, creamy, crunchy and nourishing all at once.
