Page title and description

Salads
Courgette ribbon salad with kofta, yoghurt and cumin flatbread and za'atar labneh
Ingredients
for the labneh
- large square of muslin
- 450g pot Greek yoghurt
- ¼ tsp sea salt
for the flatbread
- 350g self-raising flour
- 1 heaped tsp fine sea salt
- 1 heaped tsp baking powder
- 2 tsp cumin seeds
- 350g plain yoghurt
for the za'atar
- 2 tbsp sesame seeds
- 2 tbsp dried marjoram
- 2 tbsp dried thyme
- 2 tbsp dried oregano
- 2 tsp fine sea salt
for the kofta and courgette ribbon salad
- 2 packs Riverford kofta
- 4 courgettes
- handful mint and dill, chopped
- olive oil
- 1 lemon
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
30 min
PT30M
To make the labneh
-
Step 1
put a square of muslin in a colander over a saucepan, with plenty overhanging. Stir the salt into the yoghurt pot, then spoon into the muslin. Gather up the ends of the muslin and twist to form a parcel. -
Step 2
Chill in the fridge labneh overnight or for about 12 hours, giving the muslin a gentle squeeze a few times if you can, to help the yogurt strain. -
Step 3
Lift out the muslin and transfer to a bowl. It will have firmed up. Discard the strained liquid in the pan.
To make the flatbreads
-
Step 1
stir the flour, salt, baking powder and cumin together in a large bowl. Knead in the yogurt to form a smooth sticky dough. Cover and leave to rest for 1 hour. -
Step 2
Give a little extra knead, then divide into 8 equal pieces. With a floured board and rolling pin, roll out a piece to a thin, rough circle the size of a large side plate. -
Step 3
Heat a non-stick frying pan. Dry fry the flatbread for a few minutes on each side, so it starts to colour in patches and puff up. -
Step 4
Repeat with the other flatbreads.
To make the za'atar
-
Step 1
Gently heat the sesame seeds in a frying pan until golden. Remove from the heat. Put half in a pestle and mortar and pound with the rest of the za'atar ingredients. Add the rest of the sesame seeds.
For the salad
-
Step 1
preheat oven to 180°C/Gas 4. When you're ready to eat, fry the kofta in a little oil to brown. Transfer to a medium hot oven for 15 minutes. -
Step 2
Cut the courgettes into very thin ribbons using a mandolin or good veg peeler. Cut each ribbon lengthways into 3 strips. Toss in the herbs and just enough good olive oil to coat. Season with salt and pepper and a squeeze of lemon to taste. -
Step 3
Sprinkle some of the za'atar over the labneh and drizzle over a little good olive oil. Spread some onto the flatbreads, top with a few kofta, a handful of courgettes and an extra sprinkling of za'atar.