Leftover roasted tomatoes can be blended with hummus and topped with more dukkah for a smoky dip
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5.
Arrange the large and cherry tomatoes on a baking tray and generously drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Sprinkle over the dukkah. Toss to coat and place in the oven for approx. 20-25 minutes, or until jammy and caramelised.
Chop the fresh herbs. Mince the garlic. Zest the lemon.
Add 4 tablespoons of olive oil, herbs, garlic, lemon zest, salt and pepper to a blender. Blitz then strain through a cheesecloth for a vibrant green oil.
When ready to serve, place a dollop of the labneh on each serving plate. Arrange the roasted tomatoes on top of the labneh. Drizzle the herb oil over the tomatoes. 6 Serve with warm focaccia.
