Labneh with grilled zucchini
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Author:
Servings
6
This dish is inspired by British-Israeli star chef Yotam Ottolenghi. Labneh is a Middle Eastern dish that is super easy and simple to make and can be used as an accompaniment to grilled vegetables, or meat, or used as a dip for bread.
Ingredients
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2 cups Greek yogurt, 10%
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1 heaping shot Organic lemon olive oil
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2 large zucchinis
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½ cup pomegranate seeds
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1 small red chili, cut into thin rings
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½ cup Organic Extra Virgin olive oil
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Fresh herbs (your choice!)
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1 tablespoon Pesto spice
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2 tablespoons hazelnuts, peeled and lightly crushed in a mortar (or lightly chopped)
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1 tablespoon Balsamic Vinegar from Modena
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2-3 drops White Balsamic Vinegar
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1 tablespoon honey
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Italian sea salt
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Fresh pepper
Directions
Combine the yogurt with the lemon oil to a creamy consistency. Season with salt and pepper.
Cut the zucchini into slices of approx. 1 cm in thickness. Place the slices in one layer on a platter and lightly sprinkle with salt. Let the slices sit for up to 30 min to draw out the excess water. Pat the slices dry with paper towels. Grill the slices on both sides on an outdoor grill or on a grill pan in the kitchen.
Dressing: Put oil, pesto spice, lightly crushed hazelnuts, and butter into a small saucepan. Place over heat until the mixture bubbles up. Turn off the heat and remove the pan immediately. The herbs must be heated but not burned. Stir the two balsamic vinegars and honey into the dressing and season with a pinch of salt. Cool before serving.
Plating: Spread the labneh on a serving platter or on 6 small plates. Spread the grilled zucchini slices over the yogurt mixture. Drizzle the cold dressing over the dish. Garnish with pomegranate seeds, chili, and herbs of your choice.
Recipe Note
Tip: You can make the dressing the day-of, however the flavor will be stronger and fuller if made the day before.
