Yogurt labneh with griddled vegetables and pita

Ingredients

For 1 serving

• Nonfat Greek yogurt200 g
• Zucchini150 g
• Eggplant150 g
• Bell peppers100 g
• Sesame seeds5 g
• Dried thymeto taste
• Extra virgin olive oil2 teaspoons
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, sesame,

In season: June – September

Method

1. Heat a griddle or ridged pan over high heat. Meanwhile wash the vegetables: trim the courgettes and aubergines and cut them into slices about half a centimetre thick; remove the stalk, seeds and pith from the peppers and cut into strips.
2. Grill the vegetables in batches without overlapping, 3 minutes per side, until soft and marked with dark lines.
3. As they are done, toss them in a bowl with half the extra virgin olive oil, salt and dried thyme.
4. Toast the sesame seeds in a dry small pan over medium heat for 1–2 minutes, stirring, until golden and fragrant. Warm the pitta on the griddle for 1 minute per side.
5. Mix the Greek yoghurt with a pinch of salt and spread it on the plate with the back of a spoon, making a hollow in the middle.
6. Arrange the vegetables on the yoghurt, finish with the remaining oil and the toasted sesame and serve with the warm pitta.