Labneh and sumac with courgettes
Labneh is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt while preserving its distinctive, sour taste. The vibrant Middle Eastern spice sumac has a mild, almost lemony flavour. It’s available at most large supermarkets. The dish can be prepared in very little time – which, for something so nutritious and flavoursome, is no mean feat.
Serves 6–8
INGREDIENTS:
350g tub of labneh (I use Nomadic Labneh Lebanese style yogurt from Ocado) Zest of ½ lemon
1 tbsp pistachios, toasted and chopped
1 tbsp flaked or whole almonds, toasted and chopped
A small handful of coriander, roughly chopped (optional) Pinch of sumac
1ó tbsp rapeseed, almond or good-quality olive oil 1 courgette, peeled lengthways into ribbons
Griddled flatbread, to serve Salt and pepper
METHOD:
Mix the labneh with the lemon zest and salt and pepper to taste and place in a dish. Scatter the surface with the nuts, chopped coriander, if using, and sumac, then drizzle with oil.
Serve the labneh with the courgette, drizzled with a little more oil, and the flatbread on the side. A nutritious meal in minutes Extracted from The goodness of nuts and seeds, Kyle Books