Fresh tomatoes (52%), red peppers (34%), green chilli pepper (4%), sunflower oil (3%), garlic, cumin, paprika, sugar, salt.
Allergy Advice for allergens, see ingredients in bold.
For use by date, see side of pack.
|of which saturates||2.71g|
|of which Sugars||5.2g|
- Slow-cooked for over 6 hours for enriched flavour
- Best eaten at room temperature, but also may be reheated or enjoyed cold
- Serve simply with pita or challah bread
- Makes a great base for shakshuka (egg cooked in tomato sauce) or pasta
Hot sauce made with red and green chillies, coriander
and olive oil
Vegan | Dairy Free | Gluten Free
Dip made from strained yogurt, covered in extra virgin olive oil with a touch of za’atar
Note: this dish comes with a layer of extra virgin olive oil which serves to protect the Labenh from spoilage and also gives it added flavour.
Dip made from aubergines, chillies, olive oil and lemon juice (mildly spicy)
Vegan | Dairy Free | Gluten Free 240g