IN SEASON


1 Make the labneh the day before serving. Line a large sieve with a cheesecloth and suspend it over a bowl. Spoon the yogurt into the cheesecloth and tie into a tight bundle. Transfer to the fridge and leave to drain for 24 hours, until spreadable.


2 The next day, preheat the oven to 240C/gas 9. Put the aubergines, cauliflower and garlic into a large mixing bowl and season well with salt and pepper. Pour over the olive oil and add the cumin seeds, ras el hanout and turmeric. Give the mixture a good stir to coat the vegetables in the spice mix.


3 Scrape the vegetables into a large roasting tin and transfer to the oven. Roast for 20–25 mins, turning halfway through cooking, until the vegetables are golden and just tender.


4 While the vegetables are cooking, assemble the salad by tipping the onion into a salad bowl and pouring over the lemon juice. Set aside for 10 mins to allow the onion to soften before adding the pomegranate and herbs.


5 Whisk together the olive oil, pomegranate molasses and, sumac and pour over the salad just before serving.


6 To assemble, spoon the labneh onto a serving dish and spread it out using the back of a spoon. Tip the vegetables onto the labneh and serve with the salad.


Recipes taken from The Goodness of Ginger & Turmeric by Emily Jonzen, published by Kyle Books


SPICY CAULIFLOWER & BABY AUBERGINES


Ideal for vegetarian entertaining or for a simple, meat-free meal, the mix of fragrant vegetables, sweet and sharp pomegranates and creamy labneh will have you making this dish time and time again.


Serves 4 FOR THE LABNEH


500g good-quality strained Greek yogurt 1 tsp flaky sea salt


FOR THE VEGETABLES


300g baby aubergines, cut in half lengthways


1 head of cauliflower, cut into bite-sized florets


4 garlic cloves, crushed


Salt and freshly ground black pepper 2 tbsp olive oil


1 tsp cumin seeds 1 tbsp ras el hanout spice mix 2 tsp ground turmeric


FOR THE SALAD 1 red onion, finely sliced Juice of 1 lemon 1 pomegranate, deseeded


A large handful each of parsley, mint and dill leaves, roughly chopped


2 tsp extra virgin olive oil 1 tsp pomegranate molasses Quarter tsp ground sumac


HEALTHY TIP


Cauliflower contains sulforaphane, plus a range of vitamins,


minerals, antioxidants and phytonutrients. It is also low in calories so good news if you are watching your weight.


FOODLOVERMAGAZINE.COM | 27


TOP TIP


It is easy to make your own labneh but a good-quality Greek-style yogurt is a great substitute.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68