Dinner

Roasted Asparagus & Labneh Flatbreads with Salted Almond Dukkah Recipe

BySophie Carsel January 16, 2026January 16, 2026

Introduction

These roasted asparagus and labneh flatbreads with salted almond dukkah combine creamy, tangy labneh with charred asparagus and crunchy, spiced nuts. This vibrant dish makes for a delightful lunch or light dinner, offering a balance of textures and flavors that’s simple yet impressive.

Two flatbreads sit on a round dark wooden board placed on a white marbled texture surface. Each flatbread has a soft, golden-brown crust and is topped with a thick, creamy white spread that covers most of the surface. On top of this spread, there are three to four bright green roasted asparagus spears arranged diagonally. Scattered over the asparagus are small chopped nuts and seeds adding texture and a bit of brown color, along with sprigs of fresh green herbs for garnish. Next to the flatbreads is a small white bowl filled with more of the creamy spread, and a silver spoon rests inside it. photo taken with an iphone --ar 4:5 --v 7

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 asparagus, woody ends snapped off
2 garlic cloves, grated
25g salted butter
10g dill, leaves picked, plus extra sprigs to serve
4 Greek-style flatbreads
1 tsp sea salt flakes (for the labneh)
Salt and pepper, to season

Instructions

Step 1: Make the labneh by mixing the Greek yogurt with 1 teaspoon of sea salt flakes. Pour the mixture into a sieve lined with a clean muslin cloth set over a bowl. Chill in the refrigerator for at least 1 hour, or overnight for thicker labneh.
Step 2: Preheat the oven to 190°C (170°C fan)/gas mark 5. Combine the salted roasted almonds with the mixed seeds, sesame seeds, and cumin seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 minutes until toasted. Allow to cool completely on the tray.
Step 3: Heat a wide frying pan over medium-high heat. Drizzle in the olive oil and add the asparagus. Cook, stirring occasionally, for 5-6 minutes until the asparagus is charred and starting to soften.
Step 4: Add the grated garlic, salted butter, and dill leaves to the pan. Stir well and cook until the butter begins to brown and smell nutty, then remove from heat.
Step 5: Warm the flatbreads. Spread a generous layer of labneh on each, then top with the roasted asparagus. Sprinkle with the cooled almond and seed dukkah and garnish with extra dill sprigs before serving.

Tips & Variations

For a nuttier flavor, toast the seeds separately before mixing with the almonds.
Use other fresh herbs like parsley or mint if dill isn’t available.
Swap flatbreads for pita or naan for different textures.
Add a squeeze of lemon juice over the assembled flatbreads for extra brightness.

Storage

Store any leftover labneh in an airtight container in the refrigerator for up to 3 days. Keep the dukkah in a sealed jar at room temperature for up to 2 weeks. Assemble the flatbreads fresh before serving to maintain crispness and texture.

How to Serve

Two flatbreads lie on a round dark wooden board placed on a white marbled surface. Each flatbread has a base layer of light golden crust with toasted spots, spread with a thick, smooth, white cream. On top of the cream, there are three vibrant green grilled asparagus spears with a slightly charred texture. Scattered around the asparagus are small pieces of chopped nuts in light brown and tan shades, along with small green dill sprigs. To the top right of the flatbreads is a white bowl filled with swirled white cream and a spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred because of its thickness and creaminess which helps the labneh set properly. If using regular yogurt, strain it longer to remove excess liquid for similar results.

Is this dish suitable for vegans?

This recipe contains dairy and butter, so it is not vegan. To make a vegan version, replace Greek yogurt with a plant-based yogurt and use olive oil or a vegan butter alternative instead of salted butter.