GRILLED COURGETTES, FINE BEANS SALAD WITH LABNEH

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Ingredients:

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For the labneh: ‍

250g Greek yogurt
¼ tsp salt

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For the main:

1 small red onion, very finely sliced
75g cashew nuts
1 tbsp runny honey
1 orange, juiced & zested
6 tbsp of nice olive oil
1 tsp Dijon mustard
100g French beans, top and tailed
3-4 small courgettes, sliced to 1.5cm thickness
1 tbsp ground cumin
Salt and pepper
3 tbsp basil leaves, picked from stem
3 tbsp mint leaves, picked from stem
3 tbsp dill, picked from stem
2 tsp Zaatar
3-4 pitta breads (or little gems leaves for gluten, vegan or dairy free diets!)

Instructions:

Prepare the labneh by mixing the yogurt and salt together. Spoon into a muslin cloth draped over a sieve and allow to drain until the yogurt becomes thick.

Very finely slice the red onions & place in plenty of cold water; soak for as long as possible. This makes them super crunchy and takes the sharpness off. Drain and pat dry in kitchen paper.

To prepare the cashew nuts, place on oven-proof tray and drizzle with honey. Roast at 190C for approx. 10-15 mins until golden. Allow to cool.

Make an orange dressing for the French beans by whisking the orange juice, 4 tbsp olive oil and Dijon mustard together thoroughly.

Prepare the French beans by cutting into thirds and cook in boiling water until tender, approx. 3-4 mins. Drain and immediately place in the orange dressing.

Mix the courgettes slices in a bowl with 2tbsp olive oil, ground cumin, 2 pinches of salt andgenerous grind of pepper. Heat a griddle or frying pan and sauté the courgettes until tender.

Finally, make sure the herbs are picked, and then toast the pitta breads so they are warm.

You are now ready to plate up! On a wide dinner plate, first spread the labneh (use the flat side of a soup or large spoon to make a nice circle), drizzle a little olive oil and sprinkle over the zaatar, salt and pepper. Follow this by layering up the onions, courgettes & beans. Scatter over the honeyed cashews, herb leaves and a drop more oil. Finish with grated orange zest and serve with the pitta on the side.

‍Vegan and dairy free diets can enjoy the courgettes and French beans on a bed of little gem leaves, (perhaps with a drizzle of tahini!)

Enjoy a taste of summer in the Middle East!