for 4 person

Labneh

400 g	plain yoghurt
1	organic lemon, use a little grated zest
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	ground cardamom
¾ tsp	salt

Asparagus and potatoes

500 g	green asparagus, lower third peeled
500 g	white asparagus, peeled
500 g	baby potatoes, halved if necessary
2 tbsp	olive oil
¾ tsp	salt
a little	pepper

Serve

1 tbsp	olive oil
¼ tsp	ground cardamom
1	organic lemon, use a little grated zest and 1 tbsp of juice

How it's done

Labneh

Mix the yoghurt with all the other ingredients up to and including the salt, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Asparagus and potatoes

Spread the asparagus and potatoes on a baking tray lined with baking paper. Drizzle with oil, season, mix.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Serve

Spread the labneh on a platter, top with the asparagus and potatoes. Combine the oil, cardamom, lemon zest and juice, drizzle over the dish.

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