Spinach and burghul with grilled tomatoes and labne

AT A GLANCE

  • Serves 6 people

  • 300 ml plain Greek-style yoghurt
  • 500 gm English spinach leaves
  • 45 gm (ΒΌ cup) burghul
  • 6 Roma tomatoes, halved lengthways
  • To serve and for brushing: extra-virgin olive oil
  • 1 tsp sumac
01   Spoon yoghurt into a muslin-lined sieve placed over a bowl. Refrigerate, covered with plastic wrap, to drain slightly (1 hour).
02   Blanch spinach until just wilted (1 minute), then refresh, drain, squeeze out excess water and set aside.
03   Place burghul in a heatproof bowl and pour over enough boiling water to just cover grains. Set aside until tender (10-15 minutes), drain through a sieve to remove any excess water, then stir with a fork to separate grains.
04   Preheat a char-grill or barbecue to medium-high heat. Brush tomatoes with oil and season with sea salt. Grill, cut-side down, until just tender, turning once (3-4 minutes each side).
05   Add spinach to burghul and toss to combine. Scatter over a platter, top with grilled tomatoes and spoonfuls of labne, scatter with sumac, drizzle with olive oil, season to taste and serve.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

OFF-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Nov 2009

Nov 2009

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