Smoky, soft, and irresistibly savoury, charred zucchini meets creamy labneh and a kick of chilli oil in this bold, flavour-packed dish. It’s a salad that’s anything but ordinary.
SERVES 4-6
It might sound strange, but I love burning veg; and it’s the types you least expect to find forged in fire that taste the most enticing. If your baby zucchini come with flowers as a gift-with-purchase, tear the petals through this salad for extra texture and colour. Considering the Middle Eastern leanings of this flavour profile, urfa or Aleppo pepper flakes are best for the chilli oil, but any ol’ mild one will do you too. Labneh is super set-and-forget – literally, but it does need to be started a day ahead, so do yourself a favour and make a double batch, then you’ve got enough for the salad AND to roll bonus labneh balls.
Ingredients
For the labneh (SERVES 4-6)
For the za’atar chilli oil drizzle
Final bits & bobs
Method
For the charred & smashed zucchini
- Make the labneh according to the recipe on the right (you can also purchase labneh from supermarkets and independent grocers).
- Finely slice the baby zucchini into discs, reserving any accompanying flowers for garnish. Blacken the larger zucchini undressed over a low and slow open flame (or on a barbecue grill plate) on all sides as you would an eggplant for baba ganoush, for 15–20 minutes until soft to the touch.
- Meanwhile, to make the za’atar chilli oil drizzle, heat the oil to shimmering. Put chilli flakes, garlic, and za’atar in a heatproof bowl and carefully pour the oil over the top. Stir in the lemon zest and juice, wait for it to cool a little, then taste and season with salt and pepper.
- Toss the baby zucchini into the oil to get friendly. Smash charred zucchini a little with the flat of a tablespoon until the creamy innards show. Smooth labneh on the serving plate. Arrange the charred and smashed zucchini over the top, then drizzle the za’atar chilli oil over, finishing with torn zucchini flowers (if using), toasted sesame seeds, mint, and basil. Season with salt and pepper to serve.
For the marinated labneh balls
- Combine yoghurt with salt flakes, then hang overnight in muslin (cheesecloth) over a bowl in the fridge. Toss together the parsley, za’atar, and sesame seeds in a bowl.
Scoop heaped teaspoons of labneh straight into the bowl, tossing about to coat, then shaping into balls with your hands. - Pour oil halfway up a sterilised jar, then drop the balls in, topping up with oil to cover if need be. Alternatively, serve labneh balls fresh on top of leafy salad or under a juicy sliced tomato on toast.
This recipe was originally published in the article Salads to Satisfy in Issue 49 – A River Runs Free
