Griddled Tenderstem broccoli, labneh and dukkah

Name: Griddled Tenderstem broccoli, labneh and dukkah
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: ½ tsp fine sea salt; 500 g Greek yogurt; 200 g packs Tenderstem broccoli, trimmed; 1 tbsp extra virgin olive oil, plus extra for drizzling; ½ lemon, juice; 2 tbsp Cooks' Ingredients 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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Serves6
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins
Plusovernight straining

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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.