Braised Veg with Sumac and Labneh
By OcadoLife
Published on 30 April 2026
Chef and food writer Helen Graham’s Braised Veg with Sumac and Labneh contains braised peas, broad beans and salad onions alongside a tangy hit of sumac, tamarind and labneh for a joyful weekend lunch. Letting the stew sit allows the flavours to settle and deepen, before stirring through the mint and sumac for a bright, punchy finish.Time and servings
40 minsTotal time
6Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 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
Step 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.