Kasundi Labne salad

Roasted Cauliflower and Eggplant Salad with Kasundi Labneh

By Abbey Macfie

Serves 4-6 as a side

Ingredients:

600g plain Greek yoghurt

¼ cup Theory Food Kasundi

1 medium cauliflower, chopped into large florets

1 eggplant, chopped into chunks

1 tsp ground coriander

1 Tbsp ground cumin

½ tsp chilli powder

1 tsp turmeric

1 tsp garam masala

1 tsp paprika

2 cloves garlic, crushed

50ml olive oil

½ 400g tin chickpeas, drained

¼ chopped herbs - I used a mix of parsley, mint and coriander

25g flaked almonds, lightly toasted

1 Tbsp olive oil

1 Tbsp black mustard seeds

1 clove garlic, thinly sliced

1 red chilli, thinly sliced

Method:

Make the labneh the night before (or at least 5 hours before serving the salad). To make the

labneh, place the yoghurt in a large chux coth and place on a sieve over a bowl. Leave in

the fridge overnight, or for a few hours, to drain all the liquid out. You will be left with super

thick yoghurt.

Preheat the oven to 180 fan bake.

Combine all the spices, garlic and olive oil in a large bowl. Toss the chopped cauliflower and

eggplant in and coat in the spice mix, making sure to cover all the veges well.

Roast in the oven for about 40 minutes, tossing the veges a couple of times, until the veges

are cooked and slightly browned and charred.

Place the veges in a bowl and mix in the chickpeas, chopped herbs and toasted almonds.

To make the chilli topping, heat the olive oil in a frying pan over a high heat. Add the mustard

seeds and cook for a couple of minutes until they start to pop. Add the sliced garlic and chilli

and cook until starting to crisp.

To serve, lightly mix the Kasundi through the labneh and spread out onto a serving platter.

Pile the roasted vege and chickpeas over the top and sprinkle the chilli mustard seed

topping over the top. Drizzle some extra Kasundi over the veges if you wish.