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Flora Recipes

Charred Courgette and Labneh Salad


  1. Mix the yogurt with a big pinch of salt, then, using either a clean blue kitchen towel, or muslin cloth, strain the yogurt over a sieve into a clean bowl. Leave for at least a couple of hours and up to 12 hours- until a thick yogurt remains- this is your labneh.
  2. Make the dressing. Melt the flora in a sauce pan over low/medium heat, add the red onion and cook gently for 5 mins, until translucent. Add the garlic and chilli and cook for a few mins more, then add the lemon zest and juice and the chopped parsley. Set aside.
  3. Heat the griddle pan or BBQ until very hot. Add the courgette slices and green beans and cook until softened and charred, turning the courgette slices half way. Use tongs to transfer into a large mixing bowl.
  4. Tip the warm dressing over the courgettes and green beans and toss until everything is well coated. Allow to cool a little then add half of the rocket, herbs, and nuts- reserving the rest to top the salad. Spread the labneh across the base of the plate. Top with the courgette and salad mix. Top with the remaining rocket, herbs and almonds. Season and serve.


~ SERVES 4 ~

  • 200g natural yogurt
  • 3 large courgettes, sliced into disks on an angle
  • 200g green beans
  • 100g rocket
  • 100g toasted almonds, roughly chopped
  • Large handful of parsley, mint and basil, leaves picked

~ For the dressing ~

  • 3 tbsp flora
  • 1 red onion, finely chopped
  • 1 garlic clove, grated or minced
  • ½ red chilli, finely chopped
  • 1 lemon, juice and zest
  • ½ small bunch of parsley, finely chopped

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