Serves 2
Ingredients
- 1 large cooked brown crab, meat picked
- Pinch of chilli flakes, optional
- 10–12 asparagus spears
- 1 tbsp extra virgin olive oil, plus extra to serve
- Sea salt and freshly ground black pepper
- Flatbreads, to serve, optional
- For the labneh
- 500ml natural yoghurt
- ½ tsp fine sea salt
- 1 small bunch of chives
- 1 small bunch of fennel tops
- 1 small bunch of parsley
- 1 tbsp extra virgin olive oil
- Freshly ground black pepper
Method
Make the labneh: Place the yoghurt in a bowl, add the salt, and stir well. Set a sieve over a bowl and line it with a clean square of muslin or thin cotton cloth. Spoon the salted yoghurt into the centre, then gather up the sides. Leave it in the fridge (in the sieve and bowl) for 8–12 hours or overnight.
Turn out the thickened yoghurt into a clean serving bowl. Pick the parsley leaves from the stalks and chop with the fennel tops and chives. Stir them through the yoghurt along with the olive oil and a crack of black pepper. Set aside.
Season the crab meat with a little salt, pepper, a squeeze of lemon, and a drizzle of olive oil. Mix gently.
Prepare the asparagus: Snap off the woody ends, then place the tender spears on a plate. Drizzle with olive oil, season with salt and pepper (and a pinch of chilli flakes, if using).
Cook the asparagus over glowing embers for 2–3 minutes on each side, until nicely charred. (Alternatively, use a hot grill pan.)
To serve, arrange the asparagus over the herbed yoghurt, scatter the crab meat on top, and finish with a few pea or broad bean tops, another drizzle of olive oil, and a spritz of lemon juice
