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Spinach and burghul with grilled tomatoes and labne

You'll need

300 ml plain Greek-style yoghurt 500 gm English spinach leaves 45 gm (¼ 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Off-dry riesling.

Featured in

Nov 2009

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