recipes

Labneh Dip with Rose Harissa, Crispy Sesame Flatbreads, Spiced Roasted Chickpeas, and Quick Marinated Olives

August 15

This Labneh Dip with Rose Harissa looks restaurant-level but couldn’t be easier. The only real prep is straining yoghurt overnight. Beyond that, you’re assembling: spiced chickpeas (done in the air fryer for max crisp), marinated olives (straight from a jar if you’re short on time), and flatbreads crisped in the oven with sesame oil. The rose harissa swirl isn’t just for show, it brings smoky heat that cuts through the creaminess of the labneh.

Serves 4
30 minutes, plus hanging time for the labneh

Method

1. For the labneh, mix the yoghurt and salt together in a bowl to combine. Place a sieve over a bowl and line it with clean muslin or soft cotton fabric then spoon in the yoghurt mixture.
2. Fold the fabric over the yoghurt mixture to cover it and place into the fridge for at least 6 hours, or up to 12 hours - the longer you leave it, the thicker the labneh will be.
3. For the chickpeas, add the drained chickpeas to a bowl and add the spices, a good pinch of salt and pepper and a drizzle of olive oil. Place into an airfryer at 200°C for 12 - 15 minutes until the chickpeas are golden and crispy.
4. For the marinated olives, place the olives, sliced garlic, thyme, pared lemon zest and 100ml of extra virgin olive oil into a lidded container and mix to combine - you can serve straight away or keep in a lidded container for up to 2 weeks.
5. For the flatbreads, preheat the oven to 200°C/180°C fan/350°F/Gas Mark 4
6. Brush the flatbreads with the sesame oil then sprinkle with the sesame seeds and place into the oven for 7 - 10 minutes to crisp up.
7. To assemble, mix the rose harissa, orange zest and two tablespoons of extra virgin olive oil together in a small bowl. Spread the labneh out on a platter and drizzle over the rose harissa. Top with the roasted chickpeas and some salt and black pepper. Serve the olives and sesame flatbreads alongside.

2 cups Greek yogurt

½ tsp salt

For the chickpeas:

1 14oz can chickpeas, drained

1 tsp ground cumin

½ tsp ground coriander

½ tsp chilli flakes

¼ tsp ground cardamom

For the marinated olives:

1 ⅓ cups Green olives, pitted

2 garlic cloves

4 sprigs thyme

1 lemon, zest pared

For the flatbreads:

4 flatbreads

2 tbsp sesame oil

2 tbsp sesame seeds

To serve:

2 tbsp rose harissa

Zest of ½ an orange

Extra virgin olive oil

Sea salt & freshly ground black pepper

500g Greek yoghurt