Chili Crisp Broccoli and Labneh

Ingredients:

• 500 g (1 lb) broccoli florets
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 g) chili crisp (adjust to taste)
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1 cup (240 g) labneh (or thick Greek yogurt as substitute)
• Zest of 1 lemon
• Fresh cilantro or parsley, for garnish

Directions:

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Toss broccoli florets with olive oil, garlic, salt, and pepper. Spread evenly on the sheet. Roast for 20 minutes, flipping halfway, until tender and slightly charred.

Spread labneh on a serving platter and sprinkle with lemon zest.

Top with roasted broccoli and drizzle generously with chili crisp.

Garnish with fresh cilantro or parsley and serve warm or at room temperature.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 210 per serving

Servings: 4