Grilled vegetable mini burger with saffron rice and soy labneh
GRILLED VEGETABLE MINI BURGER WITH SAFFRON RICE AND SOY LABNEH
2
Persons
30
Minutes
easy
Difficulty
one-course meal
Type
Ingredients
1 pack of mini grilled vegetable burgers
250 g Greek-style soy yoghurt
20 cherry tomatoes
120 g orzo
1 sachet of saffron
Salt and pepper to taste
METHOD
The day before, mix the yoghurt with half a teaspoon of salt, transfer it to a colander lined with a linen cloth or several layers of muslin, place the colander on a jug so that it remains suspended, and let the yoghurt drip overnight.
The next day, take the thickened yoghurt from the strainer and spread it over the bottom of two plates.
Boil the rice in plenty of salted water in which you have dissolved a sachet of saffron. At the same time, cook the burgers as indicated on the package.
Divide the rice and burger between the two labneh plates, sprinkle with a few mint leaves and serve.
