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Griddled Tenderstem broccoli, labneh and dukkah
Thick, creamy and rich homemade labneh – a soft Middle Eastern cheese – served with griddled Tenderstem broccoli and sprinkled with herby, nutty and spicy dukkah.
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Ingredients
½ tsp fine sea salt
500g Greek yogurt
2 x 200g packs Tenderstem broccoli, trimmed
1 tbsp extra virgin olive oil, plus extra for drizzling
½ lemon, juice
2 tbsp Cooks' Ingredients Dukkah
Method
Start making the labneh the day before you want to serve it. Line a sieve with muslin and set it over a mixing bowl. Mix the salt into the yogurt then spoon it into the muslin. Gather all the sides together and tie in a knot or tie tightly with string. Leaving the sieve over the bowl, transfer to the fridge for 18-24 hours. (You don’t need the liquid that collects in the bowl, but it can be whizzed into smoothies.)
When ready to serve, set a griddle pan over a high heat. Toss the Tenderstem in the oil and cook for 3-4 minutes on each side until nicely charred (you may need to do this in batches), then transfer to a mixing bowl. Drizzle over the lemon juice and season. Open the muslin and spoon the labneh onto a serving plate with the dressed Tenderstem alongside. Drizzle with a little extra oil and sprinkle over the dukkah to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
743kJ/ 179kcals
Fat
11g
Saturated Fat
4.4g
Carbohydrates
6.6g
Sugars
4.6g
Fibre
4.3g
Protein
12g
Salt
0.7g
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