Roasted asparagus & labneh flatbreads with salted almond dukkah

Get inspired by Middle Eastern flavours – these flatbreads are topped with roasted asparagus and salted almond dukkah. Save the leftover dukkah for other recipes

Prep:10 mins
Cook:25 mins
plus at least 1 hr chilling

Serves 4
Easy

Nutrition per serving

kcal 663
fat 41g
saturates 10g
carbs 50g
sugars 0g
fibre 6g
protein 20g
salt 1.3g

Ingredients

250g thick Greek yogurt
70g salted roasted almonds
50g mixed seeds
1 tbsp sesame seeds
1 tbsp cumin seeds
2 tbsp olive oil
350g asparagus , woody ends snapped off
2 garlic cloves , grated
25g salted butter
10g dill , leaves picked, plus extra sprigs to serve
4 Greek-style flatbreads

Method

Start by making the labneh. Mix the Greek yogurt with 1 tsp sea salt flakes, then pour into a sieve lined with a clean muslin cloth and set over a bowl. Chill for at least 1 hr. Will keep chilled overnight.
For the dukkah, heat the oven to 190C/170C fan/gas 5. Mix the almonds with the seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 mins. Leave to cool completely on the tray.
Put a wide frying pan over a medium-high heat. Drizzle in the olive oil and scatter in the asparagus. Cook for 5-6 mins, stirring, until charred and beginning to soften. Add the garlic, butter and dill. Stir well, turning the heat off when the butter begins to brown and smell nutty.
To assemble, spread the labneh over a warmed flatbread, top with the asparagus, a sprinkling of dukkah and the extra dill sprigs.