Ingredients
- 2 leeks (Ettrick Gardens)
- 2-3 Tbsp za’atar (Abdal’s Catering)
- 2 Tbsp wildflower honey (Blueskin Bay Honey)
- 1-2 Tbsp olive oil
- Salt & pepper
- ½ - ⅔ cup of Greek yoghurt, strained.
- 2 Tbs za’atar (Abdal’s Catering)
Baked Leeks with Spiced Labneh
Method
- Mix the yoghurt and the za’atar (2-3 Tbsp) & place in the fridge until ready to serve
- Wash and cut the leeks lengthwise, lay on a lined baking tray
- Mix the honey, za’atar (2 Tbs) and salt & pepper together
- Spread mixture over the leeks and bake for 20 minutes at 180degrees C
Comments
Recipe by: Amy Dougherty
