We haven’t had a recipe recently and this is a light, delicious vegetarian meal which makes a delicious entrée or part of a mezze platter. (Thanks to David Herbert for the original which I’ve tweaked a little.)
For the yoghurt cheese
650 ml organic plain thick yoghurt
2 cloves garlic, crushed
1 teaspoon salt
2 tablespoons lemon juice
Grated zest ½ lemon
For the asparagus
2 bunches thin asparagus
2 teaspoons dukkar
Pinch dried chilli
2 tablespoons roughly chopped mint leaves
Small handful rocket
Flatbread (either spelt or a wheat-free variety)
Mix yoghurt with garlic, salt, lemon juice and zest. Pour yoghurt mixture into a sieve lined with muslin (I used a clean, damp Chux cloth); allow to drain off for 3–4 hours (even longer is better). Do this at room temperature on your kitchen bench or leave in the fridge overnight. Chill until needed.
When ready to serve, heat frying pan over medium-high heat. Add a little olive oil. When pan is hot add asparagus and cook turning once after 2–3 minutes, or until tender and a little charred.
Spread yoghurt cheese on a serving plate, overlay with asparagus and sprinkle with dukkar and dried chilli. Season with salt and pepper.
Drizzle with a little olive oil; scatter over mint leaves and rocket. Serve with lemon wedges and toasted/grilled flat bread.