Description
A vibrant and flavorful recipe featuring charred asparagus atop creamy homemade labneh spread on warm Greek-style flatbreads, finished with a crunchy, salted almond and seed dukkah, perfect for a light lunch or appetizer.
Ingredients
Scale
Labneh
- 250g thick Greek yogurt
- 1 tsp sea salt flakes
Salted Almond Dukkah
- 70g salted roasted almonds
- 50g mixed seeds (such as pumpkin, sunflower, flax)
- 1 tbsp sesame seeds
- 1 tbsp cumin seeds
- Salt and pepper, to season
Asparagus & Assembly
- 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
Instructions
- Make the labneh: In a bowl, combine the Greek yogurt with 1 teaspoon of sea salt flakes. Line a sieve with a clean muslin cloth and place it over a bowl. Pour the salted yogurt into the lined sieve, cover, and refrigerate for at least 1 hour or up to overnight to drain excess whey and thicken into labneh.
- Prepare the dukkah: Preheat the oven to 190°C (170°C fan)/Gas 5. On a lined baking tray, mix the salted roasted almonds with mixed seeds, sesame seeds, and cumin seeds. Season with salt and pepper to taste. Bake for 6–8 minutes until toasted and fragrant. Remove from oven and let cool completely on the tray.
- Cook the asparagus: Heat a wide frying pan over medium-high heat and drizzle in the olive oil. Add the asparagus and cook, stirring occasionally, for 5–6 minutes until charred and starting to soften. Add the grated garlic, salted butter, and dill leaves, stirring well. Continue cooking until the butter browns slightly and smells nutty, then remove from heat.
- Assemble the flatbreads: Warm the Greek-style flatbreads briefly. Spread a generous layer of the strained labneh over each flatbread. Top evenly with the cooked asparagus mixture, sprinkle with the cooled dukkah, and garnish with extra dill sprigs. Serve immediately.
Notes
- For creamier labneh, strain the yogurt overnight.
- Use a variety of mixed seeds such as pumpkin, sunflower, and flax for more texture in the dukkah.
- Make sure to snap off the woody ends of asparagus for the best texture.
- This dish pairs beautifully with a fresh green salad or lemon wedges for added brightness.
- Store leftover labneh in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: asparagus flatbread, labneh flatbread, almond dukkah, Mediterranean appetizer, vegetarian flatbread
