Zucchini Fetta, Labneh & Dukkah Recipe

Serve up some zucchini and tomatoes dressed with a tasty labneh sauce and topped with spiced seeds and nuts.

| May 2019

 courgette-labneh
Photo by Susan Bell

“Fetta” means slice and refers to the grilled zuchinni in this dish, though it can be made with any vegetable that can be grilled. You can buy labneh (strained yogurt) or use very thick Greek yogurt. Just make sure it contains live bacteria as that is what is so nourishing. Dukkah is an Egyptian coarsely ground mixture of nuts, seeds and spices served with bread dunked in oil. You can buy it ready-made, but below is our friend Amal’s recipe.  

Serves 6 as a side or 2 as a main course.

Per serving of zuchinni fetta: 4.9g carbs, 4.6g protein, 6.2g fat, 3.4g fibre, 102kcal.



Per serving of dukkah: 2.1g carbs, 4.2g protein, 14g fat, 1.7g fibre, 151kcal.

Ingredients:

  • 4 zucchini, cut into 3 long slices 0.5cm (1/4 in) thick
  • 2 handfuls of cherry tomatoes, cut in half around their middle
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 100g (3-1/2 oz) labneh or thick Greek yogurt
  • 1/2 teaspoon sumac or paprika
  • 3 tablespoons dukkah
  • a handful of mint leaves, roughly torn
  • salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 220 degrees C/fan 200 degrees C/gas mark 7.
  2. Lay the zucchini and tomatoes on a baking tray and wipe over 1 tablespoon of the oil with your fingers. Sprinkle with the cumin and turmeric, and some salt and pepper, and bake for 15 minutes.
  3. Remove from the oven and arrange on a plate. Dress with the labneh, sumac, dukkah, remaining oil and mint leaves and serve.

To make your own dukkah

Makes approx. 300g (10-1/2 oz) / Serves 12.






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