Grilled cauliflower with labneh
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 450 gplain greek yoghurt
- 2 tspDukkah (spice mix)
- 1garlic clove
- ¾ tspsalt
- a littlepepper
- 800 gcauliflower
- salted water
- 2 tbspolive oil
- 1 tspsea salt
- ¾ dlolive oil
- ½ tspground coriander seeds
- 1organic lime
- 12lamb chops
- 1 tspsalt
- ¼ tspDukkah (spice mix)
- ¼ tspsalt
- a littlepepper
- ½ bunchflat-leaf parsley
Instructions
Step 1
Mix the yoghurt with all the other ingredients up to and including the pepper, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for min. 1½ hrs. Keep squeezing out the yoghurt mixture.Step 2
Cook the cauliflower upside down in salted water for approx. 10 mins., remove and drain. Place in a grill tray, brush with olive oil, season with salt.Step 3
Combine the oil, coriander seeds and lime zest. Coat the lamb cutlets with 3 tbsp of the mixture, season with salt.Step 4
Cover and grill the cauliflower over/on a high heat (approx. 220°C) for approx. 30 mins., turning occasionally. Grill the lamb cutlets alongside for approx. 2 mins. on each side, cover and leave to rest for approx. 5 mins.Step 5
Serve the labneh on a platter, top with the lamb cutlets and cauliflower. Combine the remainder of the lime and coriander oil with the reserved lime juice and dukkah, season. Drizzle on top of the cauliflower and lamb, garnish with parsley.