Roasted Zucchini with Labneh

Nutrition

Roasted Zucchini with Labneh

INGREDIENTS

1 kg zucchini, peeled and cut
into chunks
4 tablespoons marinating oil
(see page 20)
Handful of pine nuts
200 ml labneh/full cream
Greek yoghurt
1 tablespoon za’atar
Juice of 1 lemon
4 tablespoons olive oil
Handful of chopped parsley

METHOD

1. Marinate the zucchini with the marinating oil just before roasting and roast on a baking tray with baking paper for 15 minutes at 200°C, remove and leave on the baking tray until ready to plate.

2. In a small saucepan toast the pine nuts until golden brown, stirring with a wooden spoon continuously to avoid burning.

3. In a flat serving dish, spread the roasted zucchini chunks loosely, add dollops of the labneh/yogurt in between the chunks, sprinkle the za’atar evenly, then the pine nuts. Squeeze lemon juice over the dish and drizzle olive oil evenly. Finish with the chopped parsley.

Recipe from Nirit Saban’s cookbook Olami published by Jacana Media. Price R330, available at all good bookstores.

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