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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:

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.

 

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