ROASTED LEEK, ARTICHOKE & GRAPE LABNEH DIP

Serves 1
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Directions

  1. 1Mix the salt in with the yogurt.
  2. 2Mix the salt in with the yogurt.
  3. 3Mix the salt in with the yogurt.
  4. 4Place a muslin cloth over a sieve or colander over a bowl.
  5. 5Place a muslin cloth over a sieve or colander over a bowl.
  6. 6Place a muslin cloth over a sieve or colander over a bowl.
  7. 7Transfer the yogurt to the muslin and tie it tightly.
  8. 8Transfer the yogurt to the muslin and tie it tightly.
  9. 9Transfer the yogurt to the muslin and tie it tightly.
  10. 10You can place a heavy pan on top to help weigh it down (will speed up the process) or place in the fridge for at least 3 hours.
  11. 11You can place a heavy pan on top to help weigh it down (will speed up the process) or place in the fridge for at least 3 hours.
  12. 12You can place a heavy pan on top to help weigh it down (will speed up the process) or place in the fridge for at least 3 hours.
  13. 13Preheat the oven to 180C.
  14. 14Preheat the oven to 180C.
  15. 15Preheat the oven to 180C.
  16. 16Slice the leeks into rounds, about 1.5cm thick.
  17. 17Slice the leeks into rounds, about 1.5cm thick.
  18. 18Slice the leeks into rounds, about 1.5cm thick.
  19. 19Wash the leeks thoroughly.
  20. 20Wash the leeks thoroughly.
  21. 21Wash the leeks thoroughly.
  22. 22Wash the grapes and rinse the artichokes.
  23. 23Wash the grapes and rinse the artichokes.
  24. 24Wash the grapes and rinse the artichokes.
  25. 25Place the leeks, grapes, and artichokes on a lined baking tray.
  26. 26Place the leeks, grapes, and artichokes on a lined baking tray.
  27. 27Place the leeks, grapes, and artichokes on a lined baking tray.
  28. 28Add 2 oregano leaves to the baking tray.
  29. 29Add 2 oregano leaves to the baking tray.
  30. 30Add 2 oregano leaves to the baking tray.
  31. 31Drizzle over a little balsamic vinegar and olive oil just to coat.
  32. 32Drizzle over a little balsamic vinegar and olive oil just to coat.
  33. 33Drizzle over a little balsamic vinegar and olive oil just to coat.
  34. 34Season with a generous pinch of sea salt and a pinch of fennel seeds.
  35. 35Season with a generous pinch of sea salt and a pinch of fennel seeds.
  36. 36Season with a generous pinch of sea salt and a pinch of fennel seeds.
  37. 37Place in the oven for about 20-25 minutes or until nicely golden brown.
  38. 38Place in the oven for about 20-25 minutes or until nicely golden brown.
  39. 39Place in the oven for about 20-25 minutes or until nicely golden brown.
  40. 40Meanwhile, in a small saucepan, add the extra virgin olive oil and heat gently.
  41. 41Meanwhile, in a small saucepan, add the extra virgin olive oil and heat gently.
  42. 42Meanwhile, in a small saucepan, add the extra virgin olive oil and heat gently.
  43. 43Finely chop the garlic.
  44. 44Finely chop the garlic.
  45. 45Finely chop the garlic.
  46. 46Peel and finely chop the lemon zest.
  47. 47Peel and finely chop the lemon zest.
  48. 48Peel and finely chop the lemon zest.
  49. 49Pick the rest of the oregano leaves.
  50. 50Pick the rest of the oregano leaves.
  51. 51Pick the rest of the oregano leaves.
  52. 52Add the garlic and lemon zest to the olive oil, turn down the heat if it starts to bubble too much.
  53. 53Add the garlic and lemon zest to the olive oil, turn down the heat if it starts to bubble too much.
  54. 54Add the garlic and lemon zest to the olive oil, turn down the heat if it starts to bubble too much.
  55. 55Cook gently and slowly and then add the oregano leaves, a pinch of salt and take it off the heat.
  56. 56Cook gently and slowly and then add the oregano leaves, a pinch of salt and take it off the heat.
  57. 57Cook gently and slowly and then add the oregano leaves, a pinch of salt and take it off the heat.
  58. 58Remove the labneh from the fridge.
  59. 59Remove the labneh from the fridge.
  60. 60Remove the labneh from the fridge.
  61. 61Season the labneh with lots of black pepper.
  62. 62Season the labneh with lots of black pepper.
  63. 63Season the labneh with lots of black pepper.
  64. 64Check if the labneh needs some more salt (but it should be well seasoned).
  65. 65Check if the labneh needs some more salt (but it should be well seasoned).
  66. 66Check if the labneh needs some more salt (but it should be well seasoned).
  67. 67Spread the labneh on a large serving platter.
  68. 68Spread the labneh on a large serving platter.
  69. 69Spread the labneh on a large serving platter.
  70. 70Top with the roasted veg and grapes.
  71. 71Top with the roasted veg and grapes.
  72. 72Top with the roasted veg and grapes.
  73. 73Drizzle over the seasoned herb oil.
  74. 74Drizzle over the seasoned herb oil.
  75. 75Drizzle over the seasoned herb oil.

Ingredients

  • 450 g Total Fage 5% yogurt (or other thick Greek yogurt 5-10% fat)
  • 450 g Total Fage 5% yogurt (or other thick Greek yogurt 5-10% fat)
  • 450 g Total Fage 5% yogurt (or other thick Greek yogurt 5-10% fat)
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 1.5 tsp sea salt
  • 1 leek
  • 1 leek
  • 1 leek
  • 0.5 cup jarred artichokes (rinsed and drained)
  • 0.5 cup jarred artichokes (rinsed and drained)
  • 0.5 cup jarred artichokes (rinsed and drained)
  • 0.5 cup green grapes
  • 0.5 cup green grapes
  • 0.5 cup green grapes
  • 6 oregano sprigs
  • 6 oregano sprigs
  • 6 oregano sprigs
  • 1 lemon, peeled (just zest)
  • 1 lemon, peeled (just zest)
  • 1 lemon, peeled (just zest)
  • 1 large garlic clove
  • 1 large garlic clove
  • 1 large garlic clove
  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 4 tbsp extra virgin olive oil
  • 1 pinch fennel seeds (optional)
  • 1 pinch fennel seeds (optional)
  • 1 pinch fennel seeds (optional)
  • Balsamic vinegar
  • Balsamic vinegar
  • Balsamic vinegar
  • Black pepper
  • Black pepper
  • Black pepper

Equipment

muslin clothsievecolanderbowlheavy pan (optional)baking traysmall saucepanserving platter