Blackened vegetables served over a thick, garlicky yogurt base, finished with olive oil and aged cheese.
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| prepPreheat grill to high heat (or preheat broiler to high, or place heavy skillet over high heat) | |||||
| 225 g labneh or Greek yogurt | Combine labneh, garlic, chile powder, oregano, pepper & salt | Let bloom 30 min at room temperature | Spread labneh on serving platter | Lay vegetables on labneh, drizzle with olive oil & top with cheese | Season with salt & serve immediately |
| 1 garlic clove, grated or finely chopped | |||||
| 1/2 tablespoon dark chile powder | |||||
| 1/8 teaspoon dried oregano | |||||
| Freshly ground black pepper | |||||
| Salt | |||||
| 450 g vegetables (baby broccoli, sugar snap peas, sprouting cauliflower, broccolini, or asparagus) | Toss vegetables with neutral oil & salt | Grill vegetables until blackened & tender, 2–4 min | |||
| Neutral oil | |||||
| Olive oil | |||||
| Freshly grated hard, aged cheese (Parmesan, cheddar, or Gruyère) | |||||
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