Delicious UK - (05)May 2020

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)
  
  
  
  

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