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🧆 Middle Eastern & Med

Hot 'Honey' Labneh Mezze With Smoky Grilled Aubergine, Roasted Cherry Tomatoes, Crispy Chickpeas & Freshly Baked Garlic Flatbread

5Steps
1Base
4Fresh items
Hot 'Honey' Labneh Mezze With Smoky Grilled Aubergine, Roasted Cherry Tomatoes, Crispy Chickpeas & Freshly Baked Garlic Flatbread

Base · make ahead

Add fresh

  • 11 smoky grilled aubergine
  • 200 g1½ cups roasted cherry tomatoes
  • 2 × 400 g tins3 cups crispy chickpeas
  • 44 freshly baked garlic flatbread

Method

  1. Whip thick coconut yoghurt with lemon and salt into a labneh and spread across plates.
  2. Halve and grill the aubergine until smoky and soft.
  3. Roast the cherry tomatoes and crisp the chickpeas with olive oil at 220°C.
  4. Warm the flatbread.
  5. Pile aubergine, tomatoes and chickpeas over the labneh and drizzle with hot agave 'honey' and chilli.

Highlighted = a make-ahead base; that's where it goes in.

Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.