this is a delicious summer lunch and a stunning vegetarian side to a larger meal. traditionally we deep fry this, but you can also roast in the oven- both instructions are given below.
ingredients
1-2 KG natural yoghurt (hung in the morning to make Labaneh)
1 courgette, cut into 1cm sticks
1 aubergine, cut into 1 cm discs
½ cauliflower, florets separated
1 carrot, cut into thin battons
3 garlic cloves, finely chopped
Small handful of walnuts, finely chopped
Handful of fresh parsley, finely chopped
Few sprigs of fresh mint, torn
½ lemon
Handful of almonds, toasted
seeds from 1/4 pomegranate
Small handful of pine nuts, toasted
Glugs of extra virgin olive oil
method
on the morning of the day you want to make this dish, hang your yoghurt in a muslin until you are ready to use it.
deep fry all the vegetables in batches and let it drain on kitchen paper
(if making in the oven) preheat the oven to 190c
(if making in the oven) coat the carrot, aubergine, courgette and cauliflower in oil and salt and place in the oven for 20-30 minutes until nicely singed and soft and crispy edges
while they are in the oven, finely chop the walnuts, garlic and parsley together and put to one side
in a small frying pan with some oil toast the pine nuts and then the almonds and let them cool on a piece of kitchen paper so they crisp up
when your vegetables are ready to come out of the oven, take your labaneh down and spread it over a large serving platter
arrange the roasted vegetables over the labaneh and then generously spread over the garlic, walnut and parsley mixture. sprinkle over the nuts, pomegranate seeds, tear over the mint and drizzle over the olive oil.
serve with warm pita bread.
The Olive Tree Kitchen 