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CHARRED BROCCOLI WITH LABNEH AND ZA’ATAR

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You might not associate BROCCOLI with a braai but when it is charred it is really delicious. This Middle Eastern twist is an interesting way to serve and enjoy this vegetable.

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SERVES 2-4

FOR THE LABNEH

1 kg double-cream full-fat plain yoghurt

A large pinch of salt

FOR THE BROCCOLI

450 g broccoli stems

2 Tbsp extra virgin olive oil

250 g labneh (see recipe below)

2 Tbsp za’atar

1 Tbsp extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

  1.  For the labneh, line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Mix together the yoghurt and salt and place into the lined strainer, cover and refrigerate for 24 hours to drain. It is then ready to use.

  2.  Coat the broccoli stems with the olive oil and place on the braai over a high heat and braai until charred (about 15 minutes or so).

  3.  Mix 250 g labneh, za’atar, olive oil and lemon juice.

  4.  Drizzle the cooked broccoli with the labneh dressing, season with salt and pepper to taste, and serve.