Roasted asparagus & labneh flatbreads with salted almond dukkah

Ingredients

For 4 servings

• •250 g thick Greek yogurt
• •70 g salted roasted almonds
• •50 g mixed seeds
• •1 c. à soupe sesame seeds
• •1 c. à soupe cumin seeds
• •2 c. à soupe olive oil
• •350 g asparagus woody ends snapped off
• •2 garlic cloves grated
• •25 g salted butter
• •10 g dill leaves picked, plus extra sprigs to serve
• •4 Greek-style flatbreads

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.