Broccoli yogurt dip

Delicious broccoli garlic infused labneh with sumac and fresh herbs.

Serves 4

So, what do you do with a head of broccoli that has been sitting in the fridge for a few days? Well, the answer is this delicious broccoli garlic infused labneh with sumac and fresh herbs. Serve it with some raw vegetables, as sandwich’s filler or alongside a piece of fish or roast chicken. Store it in an airtight container and it’ll be happy in the fridge for almost a week.

Ingredients

Broccoli head

Salt

Ice water

350gm Labneh or thick greek yogurt

Lemon juice

Chopped dill

Mint

Parsley

Aleppo chilli flakes

2-3 garlic cloves

2 tbs Olive oil

Sumac

Directions

Start with blanch the broccoli, bring a pan of salted water to the boil. Have a bowl of iced water ready. Cook the broccoli in the boiling water for 4 mins. Remove the broccoli with a slotted spoon and plunge into the bowl of iced water. Drain well and finally chop.

In a large mixing bowl, mix 350g labneh or thick Greek yoghurt, chopped broccoli and add some lemon juice, chopped dill, mint, parsley, Aleppo chilli and season with salt. Spoon the dip in serving bowl and set aside.

Fry 2-3 thinly sliced garlic cloves in some olive oil until golden and pour it over the dip. Garnish with sumac and more herbs.