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    Griddled Tenderstem broccoli, labneh and dukkah

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    Griddled Tenderstem broccoli, labneh and dukkah

    Preperation time: 10 minutes, plus overnight straining

    Cooking time: 15 minutes

    Serves: 6 as a starter or side


    1⁄2 tsp fine sea salt
    500g Greek yogurt
    2 x 200g packs Tenderstem broccoli, trimmed
    1 tbsp extra virgin olive oil, plus extra for drizzling
    1⁄2 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.

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