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Spinach and burghul with grilled tomatoes and labne

Australian Gourmet Traveller fast side dish recipe for spinach and burghul with grilled tomatoes and labne.

By Rodney Dunn
  • 15 mins preparation
  • 10 mins cooking plus draining, soaking
  • Serves 6
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Spinach and burghul with grilled tomatoes and labne


  • 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


  • 1
    Spoon yoghurt into a muslin-lined sieve placed over a bowl. Refrigerate, covered with plastic wrap, to drain slightly (1 hour).
  • 2
    Blanch spinach until just wilted (1 minute), then refresh, drain, squeeze out excess water and set aside.
  • 3
    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.
  • 4
    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).
  • 5
    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.


Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen