ROASTED GARLIC LABNEH, PINK PICKLED ONIONS, FLATBREADS

SERVES:
4 - 6 people

COOKING TIME:

Prep time: 20 minutes plus overnight straining

Cook time: 10 minutes

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.