Labneh with Smoked Chilli Harissa Buttered Chickpeas, Chimicurri and Preserved Lemons
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Prep: 30 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 4 people
Ingredients
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250g of labneh
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6 tbsp Belazu Early Harvest Extra Virgin Olive Oil
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1 1/2 tbsp white wine vinegar
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1 garlic clove, minced
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½ teaspoon sea salt
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¼ teaspoon dried oregano
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¼ teaspoon red pepper flakes
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¼ teaspoon smoked paprika
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A large handful of flat leaf parsely
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120g of unsalted butter
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1 tbsp of Belazu Smoked Chilli Harissa
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1 jar of Belazu Gordo Chickpeas
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Belazu Preserved Lemons, finely sliced
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Pitta bread, cut into strips
Method
- Step 1: Roughly chop the parsley so the stalks don't get caught in the blender's blades. Weigh out all the ingredients for the chimichurri and blend until a coarse texture.
- Step 2: To make the buttered chickpeas, melt the butter in a pan and add the Smoked Chilli Harissa. Once they are combined add the chickpeas.
- Step 3: Cut the preserved lemons into quaters, remove the flesh and cut the skin into thin strips.
- Step 4: To assemble, spread the labneh thickly on the bottom of the plate, followed by the buttered chickpeas. Top with dots of chimichurri and a sprinkling of the preserved lemons. Toast the pitta bread and cut into strips, dip and enjoy.
