Roasted asparagus & labneh flatbreads with salted almond dukkah

• thick Greek yogurt↗250g g
• salted roasted almonds70g g
• mixed seeds50g g
• sesame seeds↗1 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• olive oil↗2 tbsp tbsp
• asparagus↗350g g

  woody ends snapped off

• garlic cloves↗2

  grated

• salted butter↗25g g
• dill↗10g g

  leaves picked, plus extra sprigs to serve

• Greek-style flatbreads↗4

Step-by-step instructions

1. 1

   Start by making the labneh. Mix the Greek yogurt with 1 tsp sea salt flakes, then pour into a sieve lined with a clean muslin cloth and set over a bowl. Chill for at least 1 hr. Will keep chilled overnight.

2. 2

   For the dukkah, heat the oven to 190C/170C fan/gas 5. Mix the almonds with the seeds on a lined baking tray. Season with salt and pepper, then bake for 6-8 mins. Leave to cool completely on the tray.

3. 3

   Put a wide frying pan over a medium-high heat. Drizzle in the olive oil and scatter in the asparagus. Cook for 5-6 mins, stirring, until charred and beginning to soften. Add the garlic, butter and dill. Stir well, turning the heat off when the butter begins to brown and smell nutty.

4. 4

   To assemble, spread the labneh over a warmed flatbread, top with the asparagus, a sprinkling of dukkah and the extra dill sprigs.