Roasted asparagus & labneh flatbreads with salted almond dukkah

Method

• step 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.

• step 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.

• step 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.

• step 4

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