Recipe

ROASTED BROCCOLINI® & FIORETTO® WITH LABNEH & HAZELNUT DUKKHA

3-4 as a side
Serves
15MINS
Prep Time
25 MINS
Cook Time
13
Ingredients

Ingredients

  • 1 bunch Broccolini®
  • 200g Fioretto® Cauli Blossom
  • 3 tbs extra virgin olive oil
  • 150g labneh (see tip)
  • 1/2 lemon
  • Good pinch ground cinnamon
  • sea salt flakes and freshly ground black pepper

HAZELNUT DUKKHA

  • 1 tbs sesame seeds
  • 1/2 cup hazelnuts
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp chilli flakes

Method


  1. To make dukkha, preheat oven to 200°C fan forced. Arrange sesame seeds on one half of a baking tray and the hazelnuts on the other half. Roast for 10 minutes until seeds are golden and hazelnut skins are cracked. Wrap hazelnuts in a clean tea towel. Cool for 5 minutes, then rub hazelnuts in the tea towel to remove skins. Discard skins. Place nuts in small food processor with the sesame seeds and remaining dukkha ingredients. Pulse until coarsely chopped. Spoon into a small non-stick frying pan and stir over medium heat for 4-5 minutes or until aromatic. Remove to a bowl immediately and allow to cool.
  2. Increase oven to 220°C fan forced. Arrange Broccolini® & Fioretto® in a large roasting pan. Drizzle with 2 tablespoons of the oil. Season and turn to coat. Roast for 10-15 minutes until golden and tender. While warm, top with dollops of labneh and sprinkle with 2 tablespoons dukkha. Drizzle over remaining oil and squeeze over the lemon. Serve.
 

Tip: To make your own labneh, line a sieve with a piece of muslin or new clean chux and place over a bowl. Spoon 250ml of Greek yogurt into the sieve and cover and refrigerate for 2 hours or overnight if time permits. Remove the thick yoghurt cheese to a clean bowl, discarding the liquid in the bowl.

Tip: Store unused Dukkha in a clean airtight jar in the fridge for up to 4 months.