Photo by Deb Lindsey for The Washington Post
Here, the rich and spreadable Middle Eastern yogurt is smeared luxuriously on slices of whole-grain bread and topped with bright spring produce and sunflower seeds. If you can’t find labneh, the Icelandic yogurt known as skyr will work instead.
8 slices crusty, textured whole-grain bread, such as from a “health” loaf (1/2-inch thick slices, about 1 1/4 ounces each)
3/4 cup labneh (regular or low-fat; see headnote)
4 medium radishes, thinly sliced
2 teaspoons extra-virgin olive oil
2 tablespoons broccoli sprouts or other type of sprouts
1 tablespoon chopped fresh mint leaves
1 tablespoon unsalted sunflower seeds, toasted (see NOTE)
Coarse sea salt
Freshly ground black pepper
Toast the bread.
Spread about 1 1/2 tablespoons of the labneh over each slice, then top with the radishes, sprinkle with the oil, and top with the sprouts, mint and sunflower seeds. Season lightly with salt and pepper, then serve right away.
NOTE: Toast the sunflower seeds in a small dry skillet over medium-low heat for several minutes, until fragrant and slightly darkened, shaking the pan occasionally to avoid scorching. Cool before using.
Per Serving: Calories 230; Total Fat 6 g; (Sat Fat 1 g); Protein 9 g; Carb 35 g; Fiber 4 g; Cholesterol 0 mg; Sodium 500 mg