Asparaguscooked
onthefirewithlabneh,
mint,almonds and
seeds
SERVES2-3.HANDS-ONTIME 15 MIN,
PLUS AT LEAST 8 HOURS DRAINING
Wetendtoreservesmoky
firesorbarbecuesformeator
fish– vegoftendon’tgeta look
in.Thisisa shame,becauseso
manyvegworkbeautifullywhen
cookedthisway:onions,beets,
leeks,artichokes...Butfew can
match fresh asparagus.
MAKE
AHEAD
Startthisrecipeatleast
8 hoursandpreferably
thenight before you plan
to serve it.
- 2 tbspskin-onalmonds
- 1 tbspsunflowerseeds
- 1 tbsppumpkinseeds
- 2 tspcuminseeds
- 1 tbsptamarisoysauce
- Pinchchilliflakes(optional)
- Rosemarysprig,leavespicked
- 10-12asparagusspears
- 1 tbspextra-virgin olive oil, plus
extra to drizzle- Warmedflatbreads to serve
(optional)
- Warmedflatbreads to serve
FORTHELABNEH
- 500mlnatural yogurt
- ½tspsalt
- Handfulfreshmint
- 1 tbsp extra-virgin olive oil
YOU’LLALSONEED...
- Sheet of muslin or thin cotton cloth
1 Tomakethelabneh,putthe
yogurtina bowlwiththesaltand
stirwell.Seta sieveoveranother
bowlandlineit witha squareof
cleanmuslin.Spoonthesalted
yogurtintothecentreofthecloth,
thengatherupthesidesandsecure
withstring/elasticband/clips.
Transfertothefridge(stillinthe
sieveandbowl)for8-12hoursor
overnight(seeMakeAhead).
2 Turnoutthethickenedlabnehinto
a large,cleanservingbowl.Pickthe
mintleavesfromthestalks(discard
thestalks).Setthesmallerleaves
asideandslicethelargerleaves
intothinribbons.Stirtheslicedmint
intothelabnehwiththeoliveoiland
someblackpepper.Setasidewhile
youpreparetheasparagus.
3 Putthealmonds,sunflowerand
pumpkinseeds,andhalfthecumin
seedsina smalldryfryingpanset
overa lowheat.Addthetamari,
chilliflakes,if using,androsemary,
thensetovera lowheat.Cook,
stirringregularly,fora fewminutes
untilthenutsandseedsare dry,
toastedandfragrant.
4 If youplantocookyourasparagus
onanopenfireorbarbecue,make
sureit’shotbeforeyoubegin.Trim
thewoodybasefromeachspear,
thensettheasparagusona plate.
Trickleovertheoliveoilandseason
withsalt,pepperandtheremaining
cuminseeds.Cooktheasparagus
for2-3minutesoneachsideoras
longasit takestocharthespears
nicely.(Alternatively,cookthe
asparagusina hotgriddlepan for
asimilarlengthoftime.)
5 Arrangetheasparagusoverthe
labneh,thenscatteroverthetoasted
nuts and seeds and reserved mint/
leaves.Servewitha drizzleofoil
andsomeflatbreads,if youlike.
PERSERVING(FOR3)342kcals,
23.8gfat(5.5gsaturated),17.1g
protein,18.1gcarbs(16g sugars),
1.9g salt, 3g fibre
Aspringsoup
SERVES 4-6. HANDS-ON TIME 20 MIN
Thesoup-makerisasmuch
anartistasthepainter:they
composetheirworkinlayers,by
additionandwithbalanceand
care.Soupandpainting– we
offerupeachinthehope
someonewilltellusthey like
what we’ve made.
- 2 tbspextra-virginolive oil,
plusextratoserve - 2 smallfennelbulbs, diced
into1cmcubes - 4 newpotatoes, cut into
1cmcubes - 1 litrewellflavouredvegetable
stock(checkit’sveganand
glutenfree,if it needstobe) - 2 largehandfulspoddedfresh
youngbroadbeans(seeswaps) - 2-3handfulspodded fresh
peas(seeswaps) - 1 smalllettuce(little gem
workswell) - Handfulmixedfreshherbs,such
asmint,lovage(seeswaps),
parsley,basil,fenneltops,chives - 1 smallcourgette, cut into
1cmcubes - Handfulsugarsnappeas
- 6 springonions,thinlysliced
- Squeezeoflemonjuice
- Broadbeanorpeatops,orpea
andchiveflowers, to garnish
(optional)
Recipe continues on p104→
EASYSWAPS
Forlovageand
freshpea/ broad
beanalternatives,
seethetipson
the tart recipe.
EASYSWAPS
Youcoulduse
anymixofnuts
andseedsyou
haveinyour
cupboards.
102 deliciousmagazine.co.uk