We've topped our homemade labneh with garlicky broad beans and it's a sure-fire yes from us.
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Serves
4
Greek Yoghurt
Lemon
Shallot
Garlic Clove
Frozen Broad Bean
Coriander
Nigella Seed
Flatbread
Olive Oil
Salt
Black Pepper
Serves
4
Greek Yoghurt
Lemon
Shallot
Garlic Clove
Frozen Broad Bean
Coriander
Nigella Seed
Flatbread
Olive Oil
Salt
Black Pepper
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Step 1.
Mix together the yoghurt and the juice of half a lemon and season with salt.
Step 2.
Line a sieve over a bowl with a cheesecloth or heavy duty kitchen paper. Tip in the yoghurt and leave to strain for 1-2 hours up to overnight (the longer it strains the thicker it will get).
Step 3.
Trim, peel and finely slice the shallot into rings, then separate the layers. Add 35ml of olive oil and the sliced shallot into a small non-stick frying pan and place onto medium-low heat. Simmer until the shallots turn golden brown, 10-15 mins.
Step 4.
Meanwhile, peel and thinly slice the garlic. Finely chop the coriander, stalks and all.
Step 5.
Using a slotted spoon, remove the golden shallots from the oil and place in a small bowl lined with kitchen paper. Return to the pan and stir in the garlic, cook for 1 min, then add the broad beans. Cook until the beans are hot, then remove from the heat and stir through the coriander. Taste and season with salt, pepper and lemon juice.
Step 6.
Add the labne into a sharing bowl and stir in ¾ of the nigella seeds, top with the broad beans and oil and scatter over the remaining nigella seeds. Serve with warmed flatbreads.
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