ROASTED LEEK, ARTICHOKE & GRAPE LABNEH DIP
Serves 1
Directions
- 1Mix the salt in with the yogurt.
- 2Place a muslin cloth over a sieve or colander over a bowl.
- 3Transfer the yogurt to the muslin and tie it tightly.
- 4You 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.
- 5Preheat the oven to 180C.
- 6Slice the leeks into rounds, about 1.5cm thick.
- 7Wash the leeks thoroughly.
- 8Wash the grapes and rinse the artichokes.
- 9Place the leeks, grapes, and artichokes on a lined baking tray.
- 10Add 2 oregano leaves to the baking tray.
- 11Drizzle over a little balsamic vinegar and olive oil just to coat.
- 12Season with a generous pinch of sea salt and a pinch of fennel seeds.
- 13Place in the oven for about 20-25 minutes or until nicely golden brown.
- 14Meanwhile, in a small saucepan, add the extra virgin olive oil and heat gently.
- 15Finely chop the garlic.
- 16Peel and finely chop the lemon zest.
- 17Pick the rest of the oregano leaves.
- 18Add the garlic and lemon zest to the olive oil, turn down the heat if it starts to bubble too much.
- 19Cook gently and slowly and then add the oregano leaves, a pinch of salt and take it off the heat.
- 20Remove the labneh from the fridge.
- 21Season the labneh with lots of black pepper.
- 22Check if the labneh needs some more salt (but it should be well seasoned).
- 23Spread the labneh on a large serving platter.
- 24Top with the roasted veg and grapes.
- 25Drizzle over the seasoned herb oil.
Ingredients
- 450 g Total Fage 5% yogurt (or other thick Greek yogurt 5-10% fat)
- 1.5 tsp sea salt
- 1 leek
- 0.5 cup jarred artichokes (rinsed and drained)
- 0.5 cup green grapes
- 6 oregano sprigs
- 1 lemon, peeled (just zest)
- 1 large garlic clove
- 4 tbsp extra virgin olive oil
- 1 pinch fennel seeds (optional)
- Balsamic vinegar
- Black pepper
Equipment
muslin clothsievecolanderbowlheavy pan (optional)baking traysmall saucepanserving platter
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