Provided with the support of
Lesson details
Beautiful plating turns a simple dish into a dining experience. The way you garnish and serve your tahini labneh with pomegranate salad can make it even more inviting for your guests.
In this online lesson, gastronomic consultant Julia Kleist and Chef Marcelino Jimenez will guide you through plating techniques, garnishing with herbs and spices, and serving with warm pita.
What you'll learn in this lesson, Presenting the Tahini labneh with pomegranate salad and pita
- How to garnish with parsley, mint, olive oil, and sumac
- How to arrange labneh and salad for visual appeal
- How to serve pita bread for optimal texture and flavor
Instructor
Julia Kleist and Marcelino Jiménez
Gastronomic consultant Julia Kleist and Chef Marcelino Jiménez are behind The Green Spot Barcelona, awarded Best Vegetarian Restaurant in Spain 2020. Their vibrant cuisine celebrates health, creativity, and global flavors - proving that vegetarian food can delight everyone.
Read More
