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Grilled cauliflower with labneh
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 647
  • Fat about 51g
  • Carbohydrates about 9g
  • Protein about 37g
This is needed
This is needed for 4 people
Quick labneh
  • 2 tsp Dukkah (spice mix)
  • 450 g plain greek yoghurt
  • 1 garlic clove, squeezed
  • a little pepper
  • 0.75 tsp salt
  • salted water, boiling
  • 2 tbsp olive oil
  • 800 g cauliflower
  • 1 tsp sea salt
Lime and coriander oil
  • 1 organic lime, grated zest, juice set aside
  • 0.75 dl olive oil
  • 12 lamb chops (each approx. 70 g)
  • 0.5 tsp ground coriander seeds
  • 1 tsp salt
To serve
  • 0.25 tsp salt
  • 0.25 tsp Dukkah (spice mix)
  • a little pepper
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Quick labneh
Mix the yoghurt with all the other ingredients up to and including the pepper, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for min. 1½ hrs. Keep squeezing out the yoghurt mixture.
Cook the cauliflower upside down in salted water for approx. 10 mins., remove and drain. Place in a grill tray, brush with olive oil, season with salt.
Lime and coriander oil
Combine the oil, coriander seeds and lime zest. Coat the lamb cutlets with 3 tbsp of the mixture, season with salt.
Charcoal/gas/electric grill
Cover and grill the cauliflower over/on a high heat (approx. 220°C) for approx. 30 mins., turning occasionally. Grill the lamb cutlets alongside for approx. 2 mins. on each side, cover and leave to rest for approx. 5 mins.
To serve
Serve the labneh on a platter, top with the lamb cutlets and cauliflower. Combine the remainder of the lime and coriander oil with the reserved lime juice and dukkah, season. Drizzle on top of the cauliflower and lamb, garnish with parsley.