Roasted asparagus & labneh flatbreads with salted almond dukkah

Method

1. 1

   Start by making the labneh. Mix the Greek yogurt with 1 tsp sea salt flakes, then pour into a sieve lined with a clean muslin cloth and set over a bowl. Chill for at least 1 hr. Will keep chilled overnight.

2. 2

   For the dukkah, heat the oven to 190C/170C fan/gas 5. Mix the almonds with the seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 mins. Leave to cool completely on the tray.

3. 3

   Put a wide frying pan over a medium-high heat. Drizzle in the olive oil and scatter in the asparagus. Cook for 5-6 mins, stirring, until charred and beginning to soften. Add the garlic, butter and dill. Stir well, turning the heat off when the butter begins to brown and smell nutty.

4. 4

   To assemble, spread the labneh over a warmed flatbread, top with the asparagus, a sprinkling of dukkah and the extra dill sprigs.

Nutrition

calories

663 calories

fatContent

41 grams fat

fiberContent

6 grams fiber

sugarContent

5 grams sugar

sodiumContent

1.3 milligram of sodium

proteinContent

20 grams protein

carbohydrateContent

50 grams carbohydrates

saturatedFatContent

10 grams saturated fat

Indicative values from the source, for the original recipe.

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