Difficulty: Easy 

Preparation: 30 minutes

For 2 people

Ingredients:

• 200g of kamouneh
• 1 handful of baby spinach
• 1 small zucchini
• 4 tbsp of black olives
• 50g of feta cheese
• 2 tbsp of almonds
• 10 cherry tomatoes
• 20 basil leaves
• 5 tbsp of olive oil
• 1 tbsp of pomegranate molasses
• 10 dried tomatoes
• 40g of parmesan cheese
• 1 chopped garlic clove
• 1 tsp of pine nuts
• 1 pinch of Espelette pepper
• 1 pinch of salt and pepper

Preparation: 

1. In a bowl, place the kamouneh and cover with boiling water. Let sit for 15 min then give it a stir and season with 2 tbsp olive oil, a pinch of salt, pepper and a tbsp of pomegranate molasses. Set aside to cool.
2. Blend together the sundried tomatoes, pine nuts, Parmesan cheese, Espelette pepper, chopped garlic clove, half the basil leaves, 3 tablespoons of oil, and a pinch of salt.
3. Cut the zucchini with a vegetable slicer to obtain a noodle cut (or use your peeler).
4. Cut the cherry tomatoes into quarters.
5. In a bowl, add the seasoned kamouneh, sun-dried tomato mixture, crumbled feta cheese, olives, almonds, cherry tomatoes, zucchini, and finally sprinkle with the remaining basil leaves. Give it a good mix and It's ready to enjoy!

Chef's tip: You can replace the sun-dried tomato mixture with our hummus!