Ingredients
15 total- 3 tbsp olive oil, plus extra for drizzling
- 1 bunch jumbo salad onions, finely sliced
- 3 garlic cloves, finely sliced
- 200g young garden peas
- 250g broad beans (defrosted if frozen), double podded (optional)
- 1½ preserved lemons, finely chopped
- 200ml dry white wine
- 162g chargrilled artichokes, quartered
- 25g unsalted butter
- 1 tbsp tamarind paste
- 1 little gem lettuce, shredded
- 15g mint, leaves roughly chopped, plus a few leaves to finish
- ½ tbsp sumac, plus a few pinches to finish
- 200g labneh
- 6 warm flatbreads, to serve (optional)
Method
3 stepsStep 1
Heat the olive oil in a large pan over medium heat. Add the onions with a couple of good pinches of salt and cook for 3 mins, stirring frequently, until softened and lightly golden. Add the garlic; cook for 1 min more, then stir in the peas, broad beans and preserved lemon.
Step 2
Pour in the wine, then add the artichokes, butter and tamarind paste. Cook for 8 mins, stirring occasionally, until most of the liquid has evaporated; add the lettuce for the final few mins. Turn off the heat and leave to sit for 15 mins (approx.), then stir through the mint and sumac.
Step 3
Spread the labneh over a serving platter and spoon the veg on top. Finish with a good sprinkle of sumac, a drizzle of olive oil and the extra mint leaves. Serve with warm flatbreads for scooping and dipping, if you like.