Thick, creamy and rich homemade labneh – a soft Middle Eastern cheese – served with griddled Tenderstem broccoli and sprinkled with herby, nutty and spicy dukkah.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
