Home
Recipes
Roasted asparagus & labneh flatbreads with salted almond dukkah

Two roasted asparagus & labneh flatbreads with salted almond dukkah

Roasted asparagus & labneh flatbreads with salted almond dukkah

Name: Roasted asparagus & labneh flatbreads with salted almond dukkah
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250g thick Greek yogurt; 70g salted roasted almonds; 50g mixed seeds; 1 tbsp sesame seeds; 1 tbsp cumin seeds; 2 tbsp olive oil; 350g asparagus woody ends snapped off; 2 garlic cloves grated; 25g salted butter; 10g dill leaves picked, plus extra sprigs to serve; 4 Greek-style flatbreads

Helena Busiakiewicz

Save recipe

Serves 2 - 4

Easy

Prep: 10 mins

Cook: 25 mins

plus at least 1 hr chilling

A star rating of 5 out of 5.1 ratingRate

loading...

Get inspired by Middle Eastern flavours – these flatbreads are topped with roasted asparagus and salted almond dukkah. Save the leftover dukkah for other recipes

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spring salad with watercress dressing

A star rating of 3.8 out of 5.9 ratings

Goat's curd & spring greens salad with popped buckwheat

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

250g thick Greek yogurt
70g salted roasted almonds
50g mixed seeds
1 tbsp sesame seeds
1 tbsp cumin seeds
2 tbsp olive oil
350g asparagus

woody ends snapped off
2 garlic cloves

grated
25g salted butter
10g dill

leaves picked, plus extra sprigs to serve
4 Greek-style flatbreads

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (4)

kcal663
fat41g
saturates10g
carbs50g
sugars5g
fibre6g

high
protein20g
salt1.3g

Method

step 1

Start by making the labneh. Mix the Greek yogurt with 1 tsp sea salt flakes, then pour into a sieve lined with a clean muslin cloth and set over a bowl. Chill for at least 1 hr. Will keep chilled overnight.
step 2

For the dukkah, heat the oven to 190C/170C fan/gas 5. Mix the almonds with the seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 mins. Leave to cool completely on the tray.
step 3

Put a wide frying pan over a medium-high heat. Drizzle in the olive oil and scatter in the asparagus. Cook for 5-6 mins, stirring, until charred and beginning to soften. Add the garlic, butter and dill. Stir well, turning the heat off when the butter begins to brown and smell nutty.
step 4

To assemble, spread the labneh over a warmed flatbread, top with the asparagus, a sprinkling of dukkah and the extra dill sprigs.

Recipe from Good Food magazine, April 2025

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now