For a middle eastern feast try Curtis Stones barbecued asparagus salad with rocket, dukkah, and labneh.
- To make the labneh: Line a fine-meshed sieve with a double layer of muslin. In a small bowl, combine the yoghurt, lemon juice, and salt. Place the yoghurt mixture into the sieve and cover with more muslin. Set the sieve over a bowl to catch any drippings. Using a small plate and a large can, weigh down the yoghurt to press out the excess liquid. Refrigerate overnight.
- In a medium bowl, whisk the lemon juice and 1/2 cup of the oil to blend. Season to taste with salt and black pepper. Set the dressing aside.
- Preheat the barbecue to high heat. In a large bowl, toss the asparagus with the remaining 1 tablespoon oil. Season with salt and pepper. Barbecue the asparagus, turning as needed, for about 3 minutes, or until charred but still crisp-tender. Return the asparagus to the same bowl and toss with 2 tablespoons of the dressing.
- Smear a dollop of labneh onto 8 starter plates. In a separate bowl, toss the rocket, mint, onion, and 1/4 cup of the dressing to coat. Season to taste with salt. Arrange the rocket salad on top of the labneh and place the asparagus on top. Drizzle with more dressing, if desired. Garnish the salad with the dukkah and serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set