GRILLED AVOCADO WITH CHICKPEAS AND TAHINI DRESSING
Ingredients
Serves 6
TAHINI DRESSING:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) each, tamari soy sauce and fresh lemon juice
2 tbsp (30 ml) water, plus extra, if needed
1 garlic clove, smashed and minced
1 tsp (5 ml) peeled and grated ginger root
freshly ground black pepper, to taste
STUFFED AVOCADOS:
1 x 14 oz (398 ml) can chickpeas
2 tbsp + 1 tbsp (45 ml) grape seed oil
½ tsp (2 ml) smoked paprika
salt and pepper, to taste
½ cup (125 ml) very finely diced unpeeled English cucumber
½ cup (125 ml) quartered cherry tomatoes
3 avocados
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Place all TAHINI DRESSING ingredients in a small blender and whirl until smooth and creamy. Add a little more water, if needed to make it pourable. Transfer to a squeeze tube and refrigerate until ready to use. Can be refrigerated for several days.
- Preheat barbecue to about 375 F (190 C). Rinse and drain chickpeas, pat dry with paper toweling. Slip off any papery skins, if desired. Transfer chickpeas to a bowl and toss with grape seed oil. Dust with smoked paprika, salt and pepper. Place in a grill basket or on a small baking tray, spreading out to an even thickness. Grill for about 15 minutes, stirring often, until chickpeas are golden and lightly crisped. Remove and transfer to a bowl to cool.
- When chickpeas are cooled, gently toss together with finely diced cucumber and tomatoes in a bowl. Set aside. Can be made ahead and refrigerated.
- Cut avocados in half and remove pits. Brush with extra-virgin olive oil. Place cut-side down on grill and cook until nice grill marks form, about 2 minutes. Give Tahini Dressing a quick shake and drizzle sauce over top of avocados and chickpeas. Serve immediately.
Drink Pairings
LAMB AND MINT ROLLS
Ingredients
Serves 16 Rolls
1 tbsp (15 ml) extra-virgin olive oil
¾ lb (340 g) ground lamb
1 tsp (5 ml) Chinese five-spice powder
1 pinch salt
3 oz (90 g) dried rice vermicelli noodles
1 medium carrot, trimmed, peeled and grated
⅓ cup (75 ml) chopped fresh mint, plus extra
whole mint for garnish
3 tbsp (45 ml) chopped fresh cilantro, divided
¼ cup (60 ml) roasted cashews, chopped
1 tbsp (15 ml) peeled and minced fresh ginger root
1 garlic clove, minced
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) light brown sugar
16 x 8-in (20 cm) rice paper rounds
½ cup (125 ml) hoisin sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 green onion, trimmed and finely sliced
½ tsp (2 ml) crushed red pepper flakes
Instructions
- Warm oil in a frying pan over medium heat. Add ground lamb, Chinese f ive-spice and salt. Cook, stirring often, until lamb is no longer pink, about 5 minutes. Drain off excess fat before transferring to a bowl. Set aside to cool slightly.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside until softened, about 5 minutes. Drain, rinse under cold water and allow to drain again thoroughly. Cut noodles with scissors into roughly 4-in (10 cm) lengths.
- In a large bowl, toss together noodles, lamb, carrot, chopped mint, 2 tbsp (30 ml) cilantro and cashews. In a separate small bowl, whisk together ginger, garlic, lime juice and sugar until sugar has dissolved. Pour dressing over lamb mixture and toss to combine.
- Place a lightly dampened tea towel on a baking tray and fill a shallow baking dish with warm water. Dip rice-paper rounds, 1 at a time, in warm water, then place on another tea towel to blot excess water. Place 2 mint leaves about 1 inch from edge of each round before topping with about 2 to 3 tbsp (30 to 45 ml) lamb mixture. Roll up, folding in edges, to enclose filling. Place on prepared baking tray with dampened tea towel and cover with another lightly damp tea towel while making remaining rolls. Once assembled, lamb and mint rolls may be lightly covered with plastic wrap and refrigerated for up to 2 hours.
- To make dipping sauce, in a small bowl, whisk together hoisin sauce, rice vinegar, green onion, crushed red pepper flakes and remaining 1 tbsp (15 ml) chopped cilantro. Transfer to a serving bowl and refrigerate until ready to use.
- To serve, allow rolls to come to room temperature for 20 minutes, if previously refrigerated. Arrange on serving platter with dipping sauce alongside.
Drink Pairings
GRILLED FIG AND BEET FLATBREAD
Ingredients
Serves 6
DOUGH:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) barley flour
2 tsp (10 ml) quick-rising yeast
½ tsp (2 ml) salt
½ tsp (2 ml) granulated sugar
¾ cup (175 ml) hot water, about 120 F (50 C)
2 tsp (10 ml) avocado oil or extra-virgin
olive oil, plus extra for oiling bowl and grilling
TOPPING:
1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandoline
1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandoline
6 large fresh figs, quartered
½ cup (125 ml) crumbled Macedonian or regular goat’s cheese feta
1 cup (250 ml) baby arugula leaves
3 tbsp (45 ml) flavoured balsamic vinegar
1 tbsp (15 ml) avocado oil or extra-virgin olive oil
salt and freshly ground black pepper
Instructions
- To make DOUGH: Combine flours, yeast, salt and sugar in a food processor fitted with metal blade. Pulse to mix. With machine running, pour in hot water and 2 tsp (10 ml) oil through feed tube. Process for 1 minute or just until a ball forms. Continue to process for 35 to 45 seconds to knead dough.
- With floured hands, shape dough into a smooth ball. Place in lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled, about 1 hour. Punch dough down and proceed with recipe. Or place in a plastic bag and refrigerate for up to 8 hours or freeze for up to a month if not using right away.
- Grease barbecue and preheat to mediumhigh. Bring dough to room temperature before rolling out. Do not overwork or knead it. Using a lightly floured rolling pin and on a lightly floured surface, roll out dough into a 12-in (30 cm) oval. Prepare Toppings before grilling flatbread.
- Brush top of flatbread with oil. Place oiled-side down on grill and barbecue with lid open until bottom is golden brown, about 3 minutes. Carefully rotate flatbread with tongs, to prevent burning. Brush top of flatbread with oil and turn dough over. Immediately arrange beet slices and figs and cheese on top. Continue to grill for 3 more minutes until bottom of flatbread is golden brown and cheese melts. Rotate flatbread frequently, checking to keep underside from charring. If flatbread turns dark too quickly, turn off barbecue and close lid.
- Transfer to cutting board. Scatter with arugula. Cut into serving wedges, drizzle with vinegar and oil. Season with salt and pepper and serve.
Drink Pairings
FRESH MELON AND GRILLED PRAWN SALAD
Ingredients
Serves 4 to 6
2 tbsp (30 ml) + 3 tbsp (45 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) Dijon mustard, divided
½ lemon, juice
2 tsp (10 ml) lemon zest
1 minced garlic glove
salt and freshly ground pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 tin canned hearts of palm, drained and patted dry
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) finely minced shallot
1 tbsp (15 ml) honey
2 bunches fresh watercress, rinsed, trimmed tough stalks and dried well
1 basket heirloom cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups (500 ml) ½-inch (1.25 cm) diced watermelon
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat barbecue to medium-high.
- Whisk in a medium bowl, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawns onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawn from skewers.
- In a small bowl whisk the remaining 1 tsp (5 ml) mustard with the vinegar, shallot, honey and remaining 3 tbsp (45 ml) extra-virgin olive oil. Season with salt and pepper.
- In a large salad bowl, toss the watercress, basil and mint leaves with a light drizzle of the vinaigrette just to coat. Place on platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomatoes halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
GRILLED STEAK WITH HAWAIIAN SLAW
Ingredients
Serves 6
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lime juice
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) brown sugar
2 tsp (10 ml) soy sauce
¼ tsp (1 ml) crushed red chilies
CANDIED MACADAMIAS:
1 cup (250 ml) macadamia nuts
2 tsp (10 ml) unsalted butter
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) each of salt and crushed red pepper flakes
SALAD:
½ small Savoy cabbage, finely shredded
¼ red cabbage, finely shredded
2 carrots, peeled and coarsely grated
4 to 6 large leaves curly kale, stalk removed, leaves torn in bite-sized pieces
GRILLED BEEF TENDERLOIN STEAKS:
1 cup (250 ml) fresh pineapple chunks
olive oil, to brush
½ lb (250 g) beef tenderloin, cut into 1-in (2.5 cm) thick steaks
salt and freshly ground black pepper
Instructions
- To make DRESSING: In a small bowl combine olive oil, lime juice, sesame oil, brown sugar, soy sauce and crushed red pepper flakes. Whisk until evenly blended and emulsified. Set aside.
- For CANDIED MACADAMIAS: In a frying pan, add macadamias and toss over medium heat in dry pan until lightly coloured. Add butter to melt. Add granulated sugar and salt and crushed red pepper flakes. Stir with a wooden spoon over medium heat until sugar caramelizes. It will only take 1 to 2 minutes. Transfer to a parchment-lined baking sheet to cool. Then coarsely chop.
- Combine SALAD ingredients in a large platter and gently toss to evenly mix.
- Preheat barbecue to 400 F (200 C) and grease grill. Lightly brush pineapple chunks with oil and grill for 1 minute on barbecue. Remove to a plate to cool. Brush steaks with oil and season with salt and pepper. Barbecue steaks for 3 to 5 minutes per side for rare or 5 to 7 minutes per side for medium, turning steaks once. Remove to a cutting board and let rest for 5 minutes. Then thinly slice against the grain into bite-sized pieces.
- To serve, give salad dressing a quick whisk and drizzle over salad. Add pineapple chunks and gently toss. Divide among 6 serving dishes and arrange slices of steak across top. Scatter chopped macadamia nuts alongside and a little over top of steak. Serve immediately.
Drink Pairings
GRILLED FLANK STEAK WITH FLAXSEED OIL AIOLI
Ingredients
Serves 6 to 8
FLAXSEED OIL AIOLI:
1 large egg, at room temperature
2 garlic cloves, crushed
1 tbsp (15 ml) Dijon mustard
¾ cup (175 ml) vegetable or canola oil
½ cup (125 ml) flaxseed oil
4 tsp (20 ml) fresh lemon juice
2 tbsp (30 ml) minced chives
salt and freshly ground black pepper, to taste
GRILLED FLANK STEAK:
2 lbs (1 kg) flank steak, about ¾-in (2 cm) thick
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) paprika
2 tsp (10 ml) dried garlic flakes
2 tsp (10 ml) dried onion flakes
½ tsp (2 ml) dried thyme
¼ tsp (1 ml) cayenne pepper
2 green onions, thinly sliced on the diagonal, for garnish
white or whole wheat tortilla wraps
black beans, sliced avocado, shredded
lettuce, sliced radishes, diced tomatoes and cilantro, for garnish (optional toppings)
Instructions
- To make FLAXSEED OIL AIOLI: Combine egg, garlic and mustard in a food processor. Pulse until evenly blended
- With processor running, slowly add canola and flaxseed oil in a very thin, steady stream until completely combined. Add lemon juice and pulse until smooth.
- Remove mixture to a bowl and stir in chives. Add salt and pepper to taste
- Store aioli in an airtight container in refrigerator, for no longer than 4 days.
- To make STEAK: Lightly score steak about ¼-in (0.5 cm) deep on both sides in a diamond pattern. In a small bowl, make a dry rub by stirring seasonings together. Rub over steak. Cover with plastic wrap and refrigerate for a couple of hours or overnight.
- Bring steak to room temperature before grilling. Lightly oil grill and heat barbecue to medium-high. Grill steak with lid closed, 4 minutes. Turn and continue grilling until meat gives slight resistance when pressed, 4 to 5 more minutes. Flank steak tastes best cooked rare or medium-rare.
- Remove to a cutting board and let rest 5 minutes before slicing. Cut beef against the grain into thin strips. Sprinkle with green onions. Serve thin slices of beef on a tortilla with Flaxseed Oil Aioli and toppings of choice.
Drink Pairings
GRILLED FLANK STEAK WITH TROPICAL SALSA
Ingredients
Serves 4 o 6
2 tsp (10 ml) garam masala
1 tsp (15 ml) brown sugar
½ tsp (2 ml) salt
1 tsp (5 ml) freshly ground black pepper
2 lb (1 kg) flat iron or flank steak
1 cup (250 ml) fine diced ripe papaya
1 cup (250 ml) fine diced pineapple
1 cup (250 ml) fine diced mango
¼ cup (60 ml) fine diced seeded cucumber
¼ cup (60 ml) fine diced red onion
3 tbsp (45 ml) fine chopped cilantro
2 tbsp (30 ml) lime juice
½ tsp (2 ml) finely minced ginger
Instructions
- Preheat grill or broiler to medium-high heat.
- Combine garam masala, brown sugar, salt and pepper. Rub evenly over both sides of the steak. Let marinate at room temperature for 10 to 15 minutes.
- Combine the remaining ingredients. Season. Cover and chill.
- Lightly grease barbecue grill or baking rack. Place steak on grill rack, grill 5 minutes on each side or until desired doneness. Remove steak from grill and let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tropical fruit salsa.
Drink Pairings
LEMON DROP QUINOA SOUP
Ingredients
Serves 8
1 tbsp (15 ml) grape seed oil
½ small yellow onion, peeled and finely minced
1 large garlic clove, smashed and minced
½ cup (125 ml) white quinoa, rinsed and thoroughly drained
6 cups (1.5 L) chicken stock, divided
4 large eggs
3 tbsp (45 ml) cornstarch
¼ cup (60 ml) fresh lemon juice
1 small leek, trimmed, washed, sliced into thin rounds
8 baby carrots, trimmed, scraped, cut into matchsticks
½ cup (125 ml) fresh or frozen peas, snap, shelled or snow peas
3 whole green onions, thinly sliced
fresh cilantro, for garnish
Instructions
- Heat oil in a heavy-bottomed saucepan. Add onion and sauté over medium heat for 2 minutes or until softened. Do not brown. Add garlic and stir for 1 minute. Stir in quinoa to coat. Add 4 cups (1 L) stock and bring to a gentle boil. With lid ajar, simmer soup for 10 minutes until quinoa is tender.
- Meanwhile, place eggs in a mixing bowl and beat with an electric mixer until smooth. Dissolve cornstarch in ½ cup (125 ml) of stock. Beat into egg mixture along with lemon juice.
- Heat remaining 1½ cups (375 ml) stock in a saucepan. Do not boil. Gradually beat warmed stock into egg mixture a little at a time to prevent it from curdling eggs. Set aside.
- When quinoa is fully cooked, stir in leek, carrots and peas, reserving a couple crisp veggies for garnish. Slowly stir egg mixture into hot soup, stirring constantly until slightly creamy and thickened. Do not let it boil. Remove from heat and add salt and pepper to taste. Ladle into bowls and sprinkle with remaining crisp veggies and green onions. Serve immediately, garnished with fresh cilantro.
Drink Pairings
HARISSA SEMOLINA CAKE WITH LABNEH AND HONEYED GRILLED FIGS
Ingredients
Serves 8 to 10
CAKE:
1 + 2 tbsp (15 + 30 ml) sesame tahini, divided
3 cups (750 ml) semolina flour
1 tsp (5 ml) baking powder
3/4 cup (175 ml) unsalted butter, at room temperature
1 cup (250 ml) granulated sugar
3 eggs
1 orange, zest and juice
½ cup (125 ml) Marcona almonds
⅓ cup (75 ml) finely chopped pistachios, lightly toasted, for garnish
fresh figs, for garnish
SUGAR SYRUP:
1½ cups (375 ml) water
1¼ cups (310 ml) granulated sugar
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) rose water, if desired
LABNEH WITH HONEYED GRILLED FIGS AND SUMAC:
2 cups (500 ml) full fat plain Greek yogurt
generous pinch of salt
10 fresh, firm figs
2 tsp (10 ml) grape seed oil
¼ cup (60 ml) dark liquid honey, such as buckwheat
2 tbsp (30 ml) toasted chopped pistachios
pinches of sumac powder
fresh mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). Brush a 9-in (23 cm) spring-form pan with 1 tbsp (15 ml) tahini and set aside.
- To make CAKE: Stir flour and baking powder together in a small bowl. Combine butter and sugar in bowl of an electric stand mixer fitted with a paddle attachment. Cream until light and fluffy. Gradually beat in eggs, one at a time, and remaining 2 tbsp (30 ml) tahini, orange zest and juice until blended.
- Stir in flour mixture, using a wooden spoon or a spatula, until blended. Mixture will be like a soft, moist cookie dough. Transfer to prepared baking dish. Lightly wet fingertips, then press mixture into pan. Smooth the surface. Using a pastry scraper or a knife, cut diagonal lines across the top about 1/8-in (.25 cm) deep, creating a diamond pattern. Lightly press an almond into the centre of each diamond.
- Bake cake in centre of preheated oven for 30 to 40 minutes, or until puffed and golden and the sides are golden brown. When done, remove pan from oven and cool on a rack.
- To make SUGAR SYRUP: Combine water, sugar and lemon juice in a heavy saucepan. Stir together and bring to a boil. Reduce heat and simmer for 20 minutes or until it reduces by a third. Remove from heat and stir in rose water, if using. Set aside to fully cool.
- When cake has cooled, pierce all over top several times with a skewer or fork. Drizzle with cooled sugar syrup. Let syrup settle in. Dust with toasted pistachio crumbs. Cut cake into diagonal pieces following the lines. Remove sides of springform pan and gently remove pieces of cake with a small spatula. Serve with spoons of freshly made Labneh with Honeyed Grilled Figs and Sumac (recipe to follow). Can be made ahead, covered and refrigerated for up to several days.
- To make LABNEH: Line a non-reactive strainer with a few layers of cheesecloth. Place strainer over a deep bowl, deep enough for strained liquid. Transfer yogurt to strainer and fold in edges of cheesecloth over yogurt. Refrigerate for 8 to 12 hours.
- Remove Labneh from cloth and transfer to a bowl. Yogurt will be very thick. Discard liquid whey or refrigerate and use within a few days in baking recipes. Refrigerate Labneh until ready to serve.
- Preheat barbecue on medium-low. Cut figs in half and brush all over with grape seed oil. Place, cut-side down, on barbecue and grill for a couple minutes, or just until light grill marks appear. Flip figs and drizzle each with a couple dots of honey. Continue to barbecue for a minute longer, or just until hot.
- To serve, place a couple spoonfuls of Labneh into a serving dish with a couple halved figs on top, drizzle with honey. Sprinkle with a pinch of sumac powder and garnish with mint. Serve with squares of Harissa Semolina Cake.