Name: Curtis' barbecued asparagus salad with rocket, dukkah, and labneh
Prep time: 735 min
Cook time: 15 min
Total time: 750 min
Yield: 1
Cuisine: holiday
Ingredients: 750.00 ml Greek yoghurt; 15.90 gm fresh lemon juice; 2.40 gm fine sea salt; 65.63 gm fresh lemon juice; 113.75 gm olive oil; 18.20 gm olive oil; 3 bunches asparagus, woody ends trimmed; 140g rocket leaves; 250.00 ml fresh mint leaves, loosely packed; 1 small white onion, thinly sliced into rings; 125.00 ml dukkah (see note)

Curtis' barbecued asparagus salad with rocket, dukkah, and labneh

0 Likes

Prep Time:
735 minutes

Cook Time:
15 minutes

Total Time:
750 minutes

Indulge in a Middle Eastern delight with grilled asparagus salad, topped with rocket, dukkah, and creamy labneh.

Ingredients:

750.00 ml Greek yoghurt
15.90 gm fresh lemon juice
2.40 gm fine sea salt
65.63 gm fresh lemon juice
113.75 gm olive oil
18.20 gm olive oil
3 bunches asparagus, woody ends trimmed
140g rocket leaves
250.00 ml fresh mint leaves, loosely packed
1 small white onion, thinly sliced into rings
125.00 ml dukkah (see note)

Instructions:

For the labneh: Prepare a fine-meshed sieve lined with a double layer of muslin. Mix the yoghurt, lemon juice, and salt in a small bowl. Transfer the yoghurt mixture into the sieve covered with more muslin. Position the sieve over a bowl to collect any drippings. Use a small plate and a large can to press out excess liquid from the yoghurt. Chill in the refrigerator overnight.
Whisk together lemon juice and 1/2 cup of oil in a medium bowl until blended. Season with salt and black pepper to taste. Set aside the dressing.
Preheat the barbecue until it's nice and hot. Toss asparagus with 1 tablespoon of oil in a large bowl, and season with salt and pepper. Grill the asparagus, turning occasionally, for around 3 minutes until it's slightly charred but still has a nice crunch. Put them back in the bowl and mix with 2 tablespoons of dressing.
Spread a generous spoonful of labneh on 8 starter plates. In a bowl, mix rocket, mint, onion, and 1/4 cup of dressing. Season with salt. Place rocket salad on labneh, top with asparagus, drizzle with extra dressing if desired. Sprinkle dukkah over the salad before serving.

We use cookies

Similar Recipes

BBQ steak with asparagus and rocket

Barbecued asparagus salad with spinach, quinoa, goat cheese, and peaches

Asparagus salad with fetta and pistachios

Barbecued t-bone steaks with tomato jam