Purple Sprouting Broccoli with Harissa Labneh.
Labneh is a middle eastern term for yoghurt that has been strained until it has a consistency of soft cheese. Think extra thick Greek yoghurt. This can be easily achieved at home by emptying a pot of good, full fat Greek yoghurt into a cheesecloth, tying it up and leaving it to hang for a few hours over a bowl (or overnight in the fridge).
This recipe can work with any vegetables that are seasonal. Great with asparagus, carrots, fennel, parsnips or even tomatoes. Use what you have.
Its a superb sharing platter, simple to achieve and yet visually impressive, serve as part of a barbecue spread with some good bread for mopping.
Ingredients:
- Bunch of Purple Sprouting Broccoli (or whichever veg you have)
- Labneh (either bought or made, see above)
- OEA Harissa
-
OEA Dukkah
- OEA Lilliput Capers
- OEA Lemon Olive Oil
Method:
- Blanch the Broccoli in boiling water for 2-3 minutes then drain and run under cold water to refresh.
- Place in a roasting tray and add a tablespoon of Harissa, a drizzle of lemon oil and a pinch of salt.
- Roast for 20 minutes at 220°C for 20 minutes until a little charred.
- Spread the labneh on a serving plate. Arrange the broccoli spears on top.
- Dollop a few more spots of Harissa from the jar around then scatter with Dukkah a few capers and a pinch of salt.
- Finish with a drizzle of lemon oil.
Best served at room temperature so it's a great dish to prepare in advance and assemble last minute.
