RECIPE

ROASTED GARLIC LABNEH, PINK PICKLED ONIONS, FLATBREADS

Created exclusively for Robert Welch by Food Stylist and Recipe Developer, Elspeth Allison, it’s perfect for brighter days and especially as we begin to dine outdoors. Prepare ahead and place in the centre of the table for a delicious and light sharing dish.


SERVES:
4 - 6 people

COOKING TIME:

Prep time: 20 minutes plus overnight straining

Cook time: 10 minutes


INGREDIENTS & METHOD

500g good quality Greek yogurt

Sea salt

1 bulb of garlic

Extra virgin olive oil

2 tablespoons Dukkah

2 small red onions, finely sliced into rings

2 tablespoons red wine vinegar

½ bunch of mixed soft herbs (mint, dill, parsley), leaved picked

For The Flatbreads

450g self-raising flour, plus extra for dusting

300ml water

Sea salt and freshly ground black pepper

Olive oil

 

1 - Start the labneh the day before. Put the yogurt and a generous pinch of salt into a bowl and mix. Spoon the yogurt into a muslin-lined sieve set over a bowl. Pull up the corners of the muslin and make it into a little bag, by tying it together with a piece of string. Put the whole thing in the fridge for 24 hours (the bowl will catch the moisture that drains out).

2 - The next day, preheat the oven to 200c/180c fan/gas 6. Trim the top of the bulb of garlic, place in a piece of tin foil and drizzle with a little olive oil and a pinch of salt. Wrap up tightly in the foil and roast for 50 minutes, until soft.

3 - Meanwhile, put the sliced red onions into a mixing bowl and pour in the red wine vinegar along with a pinch of sea salt. Scrunch together with your hands until the salt is dissolved and the onions go a lovely pink colour. Put them to one side.

4 - Remove the strained yogurt from the muslin and tip into a bowl, squeeze in the roasted garlic and mix together. Spoon onto a serving plate, generously drizzle over extra virgin olive oil and sprinkle with dukkah.

5 - To make the flatbreads, tip the flour into a mixing bowl with a pinch of salt and pepper. Using a fork to combine, slowly pour in the water, switching to your hands when the dough comes together. Tip onto a lightly floured surface and gently knead for a couple of minutes until the dough is smooth. Divide into 12 and roll into balls. Using a floured rolling pin, roll each ball into a circle, roughly 15cm by 15cm.

6 - Place a large frying pan on a medium-high heat. When the pan is hot, cook each flatbread one at a time for 1-2 minutes on each side, until puffed up and charred.

7 - When ready to serve, put the onions into a bowl, leaving behind the pink vinegar. Scatter over some picked herbs and bring to the table along with the labneh and flatbreads.

1 - Start the labneh the day before. Put the yogurt and a generous pinch of salt into a bowl and mix. Spoon the yogurt into a muslin-lined sieve set over a bowl. Pull up the corners of the muslin and make it into a little bag, by tying it together with a piece of string. Put the whole thing in the fridge for 24 hours (the bowl will catch the moisture that drains out).

2 - The next day, preheat the oven to 200c/180c fan/gas 6. Trim the top of the bulb of garlic, place in a piece of tin foil and drizzle with a little olive oil and a pinch of salt. Wrap up tightly in the foil and roast for 50 minutes, until soft.

3 - Meanwhile, put the sliced red onions into a mixing bowl and pour in the red wine vinegar along with a pinch of sea salt. Scrunch together with your hands until the salt is dissolved and the onions go a lovely pink colour. Put them to one side.

4 - Remove the strained yogurt from the muslin and tip into a bowl, squeeze in the roasted garlic and mix together. Spoon onto a serving plate, generously drizzle over extra virgin olive oil and sprinkle with dukkah.

5 - To make the flatbreads, tip the flour into a mixing bowl with a pinch of salt and pepper. Using a fork to combine, slowly pour in the water, switching to your hands when the dough comes together. Tip onto a lightly floured surface and gently knead for a couple of minutes until the dough is smooth. Divide into 12 and roll into balls. Using a floured rolling pin, roll each ball into a circle, roughly 15cm by 15cm.

6 - Place a large frying pan on a medium-high heat. When the pan is hot, cook each flatbread one at a time for 1-2 minutes on each side, until puffed up and charred.

7 - When ready to serve, put the onions into a bowl, leaving behind the pink vinegar. Scatter over some picked herbs and bring to the table along with the labneh and flatbreads.

 

 

SHOP PRODUCTS:

Sold out
Sold out
Sold out