All Recipes

Crispbread with Herb Labneh and Kalette Pesto

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Mint and Coriander Labneh, place the coriander seeds into a small frypan set over a medium-high heat and toast until fragrant. Remove from the heat and transfer to a mortar and pestle. Crush to a fine powder, then transfer to a small bowl.
  • Add yoghurt, mint and olive oil to the bowl of ground coriander and mix well to combine. Season with salt.
  • Line a sieve with muslin cloth and set over a bowl. Spoon the yoghurt mixture into the muslin-lined sieve and place into the fridge for 10 minutes.
  • Remove from the fridge, then gently squeeze the yoghurt to remove excess liquid. Place back into the fridge, then repeat this process every 10 minutes until all of the liquid has drained through.
  • For the Gin Syrup, place all ingredients into a medium frypan and set over a medium heat.
  • Flambé the mixture to allow the alcohol to burn off. Reduce heat to low, and simmer until syrupy and just light golden in colour, about 2-3 minutes. Remove from the heat and set aside to cool until needed.
  • For the Kalette Pesto, combine kalette leaves and whole kalettes in a bowl. Dress with half each of the lemon zest and olive oil. Season with salt and pepper and toss to coat.
  • Spread the dressed kalettes onto a baking tray lined with aluminium foil. Bake in the oven until lightly roasted, about 5-7 minutes. Remove from oven and set aside.
  • Meanwhile, place the almonds into a frypan over a medium heat and toast until golden brown.
  • Place the roasted kalettes and leaves, half of the toasted almonds, the remaining lemon zest and olive oil, lemon juice and 2 tablespoons of the cooled Gin Syrup into a small food processor and pulse to combine.
  • Once combined, stir in the mint and remaining almonds. Transfer to a small bowl, cover surface of pesto with cling film and set aside in the fridge until needed.
  • For the Olive Oil Crispbread, place all the ingredients, except for the coriander seeds, into a bowl and mix well to combine. Knead the mixture for 2 minutes. Wrap dough in cling film and rest in the fridge for 20 minutes.
  • Meanwhile, place the coriander seeds into a small fry pan set over a medium-high heat and toast until fragrant. Remove from heat, transfer to a mortar and pestle, and crush to a fine powder.
  • Remove the rested dough from the fridge. Divide the dough into 8 x 40g portions. Using a rolling pin, roll the dough to 1-2mm thick. Place the rolled dough onto a baking tray lined with baking paper. Sprinkle the dough with the crushed coriander and extra salt. Bake until golden, about 18-20 minutes.
  • To serve, place the Crispbreads onto serving plates. Transfer Mint and Coriander Labneh to a piping bag and pipe 6 small portions per plate, on and around the crispbreads. Arrange the Kalette Pesto in and around the labne. Finish with remaining Gin Syrup over the labne and pesto.

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