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Toasted Brussels sprout salad with labneh, lemon and spiced coconut
Ingredients
Labneh:
- 1 cup yogurt, plain, full-fat (not Greek style)
- 1 teaspoon sea salt
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Warm water, if needed to thin for spreading
- 1/2 cup coconut chips
- 1/2 teaspoon oil (any kind you prefer)
- 1/4 teaspoon paprika
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 8 cups brussels sprout leaves (picked from about 20 sprouts)
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- Sea salt & freshly cracked black pepper, to taste
Directions
Labneh:
- Line a fine mesh sieve with a couple layers of strong paper towels. Place sieve over a bowl so that its suspended on the rim from touching the bottom of the bowl. Add salt to yogurt and pour into lined sieve. Cover yogurt loosely with the paper towels. Refrigerate four hours or overnight until whey has mostly drained and yogurt is thick.
- Stir lemon zest, juice and olive oil into labneh and keep refrigerated until needed.
Salad:
- Preheat oven to 300F. Set one oven rack on the middle position, and another just above (one position below the top). Line a baking sheet with parchment.
- Toss coconut chips with oil and spread onto the baking sheet.
- Bake 10-15 minutes on the middle rack until coconut is lightly golden brown and fragrant. Transfer to a bowl and toss with the paprika, cumin and cayenne. Discard parchment.
- Increase oven temp to broil.
- Toss brussels sprout leaves in olive oil, salt and cracked pepper to coat in a large mixing bowl. Spread enough leaves to cover the baking sheet in a single layer.
- Working in batches, toast leaves about two to three minutes until partially browned and crisp. Do this on the oven rack just above the middle.
- To assemble: Decoratively shmear the labneh onto a serving platter or onto individual plates. Drizzle lightly with a thin stream of olive oil. Top with toasted leaves and spiced coconut and serve immediately.
