Spring salad with watercress dressing
Savour all the flavours of an Italian spring with this salad with a British twist
Roasted asparagus & labneh flatbreads with salted almond dukkah
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr chilling
- Easy
- Serves 2 - 4
Skip to ingredients
- 250g thick Greek yogurt
- 70g salted roasted almonds
- 50g mixed seeds
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- 2 tbsp olive oil
- 350g asparaguswoody ends snapped off
- 2 garlic clovesgrated
- 25g salted butter
- 10g dillleaves picked, plus extra sprigs to serve
- 4 Greek-style flatbreads
Nutrition: Per serving (4)
- kcal663
- fat41g
- saturates10g
- carbs50g
- sugars5g
- fibre6ghigh
- protein20g
- salt1.3g
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.