Chilli crisp broccoli and labneh

Chilli crisp broccoli and labneh

Tags

yogurt

Cook

Ingredients

  • 2 cups vegan yogurt
  • ½ tsp salt
  • 1 pound broccoli florets
  • 2 tbsp avocado oil
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • ¼ cup chilli crisp
  • 1 tablespoon sesame oil
  • ¼ cup pistachios crushed
  • 5 ounces Thai basil.

Steps

  1. Place strainer over the bowl and line with a kitchen towel.
  2. Mix yogurt with ½ teaspoon salt and then pour it into the strainer.
  3. Wrap the towel loosely over the yogurt and place into the fridge for 24 to 48 hours.
  4. Preheat oven to 200ºC. Arrange the broccoli on the baking sheet in an even layer.
  5. Drizzle with oil and season with salt and pepper and toss to coat.
  6. Transfer to the oven and bake for 15 minutes, flip once mid-way through.
  7. Transfer the yogurt to a bowl. Add lemon juice, maple syrup and a big pinch of salt.
  8. Using a whisk or a hand mixer, mix until smooth and creamy.
  9. Combine the chilli crisp and sesame oil in a bowl and stir to combine.
  10. Transfer the labneh to a shallow serving platter and spoon the chilli crisp across.
  11. Pile the broccoli on top. Scatter the pistachios and Thai basil all over the dish.