for 4 people

Labneh

500 g	plain yoghurt
1 tsp	salt

Dressing

3 tbsp	apple vinegar
1 tbsp	olive oil
1 tbsp	harissa
¼ tsp	salt

Asparagus

	olive oil for frying
500 g	thin green asparagus
½ tsp	salt
a little	pepper

To serve

2 tbsp	sunflower seeds, roasted
a little	sea salt

How it's done

Labneh

Stir the salt into the yoghurt, pour the yoghurt 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.

Dressing

Mix the vinegar, oil and harissa in a small bowl, season with salt, set aside.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus in batches, stir fry for approx. 5 mins. Remove, season.

To serve

Serve the labneh on a platter. Arrange the asparagus on top, drizzle with the reserved dressing. Sprinkle with the seeds and fleur de sel.

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