Griddled Tenderstem broccoli, labneh and dukkah

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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  • Serves6
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Plusovernight straining

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  • 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


  1. 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.)

  2. 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


743kJ/ 179kcals



Saturated Fat












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