This recipe for roast zucchini on labneh with lemon, mint, basil and pickled currants is a delicious side dish or part of a small plates line-up. Make your own labneh (it’s so easy), and keep the pickled currants for future use.
Why Pickled Currants Work So Well
Pickled currants are tiny little flavour bombs. They’re slightly sweet, slightly salty, and keep well in the fridge for months. They’re brilliant with roasted veg, spooned over creamy cheese, added to salads, or even paired with bobotie and other curries. You can also use sultanas in the same way.
Serve it as a side dish next to grilled meats or fish, or as part of a Mediterranean mezze board with flatbreads, roasted peppers, and olives.
How to make Labneh
Labneh could not be easier to make and involves simply adding salt to yoghurt and then straining that through a muslin cloth for 1 – 3 days. The longer you strain it, the thicker it gets.
I use one heaped teaspoon of fine table salt to 1 kg of yoghurt (you can use low-fat, full-fat fat or double-cream Greek-style yoghurt – whatever you prefer). The higher the fat content, the more delicious it will be.
After mixing the salt and yoghurt and then scooping it into a muslin cloth, bring the sides up and tighten the cloth around the yoghurt.Â
Tie this to a wooden spoon suspended over a deep bowl or place it in a sieve over a bowl (I have a sieve without a handle, which makes this easier to fit in the fridge). The bowl needs to be deep enough so that when the liquid (whey) drips out, it will not touch the bottom of the cloth.
Place this in the fridge for 1 -3 days. Scoop the labneh out of the cloth and store it in a sealed jar or container.Â
Pickled Currants
- 1 cup white wine vinegar
- 1 cup water
- 3 Tbsp white sugar
- 4 tsp salt
- 3 bay leaves
- 1½ cups currants
Roast Zucchini
- 5 small-medium zucchini halved lengthways
- Olive oil for brushing
- Terra Madre Greek seasoning or salt pepper, and dried oregano
Labneh
- 1 cup labneh
- Finely grated zest of 1 lemon
- 2 –3 tsp lemon juice
- 1½ Tbsp finely chopped mint and basil
- Salt and pepper to taste
Make the Pickled Currants
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Add all the ingredients except the currants to a small pot and bring to a boil. Let it boil for 2 minutes, then add the currants and boil for another 1–2 minutes. Remove from heat and pour everything into a sterilised jar. Cool, then refrigerate. Flavour develops over time.
Roast the Zucchini
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Brush the zucchini halves lightly with olive oil and season well.
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Air Fryer: 180°C for 14–18 mins
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Griddle or Pan: Medium heat until golden and tender
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Oven: 200°C for 20–25 mins
Prepare the Labneh
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Mix the labneh with lemon zest, lemon juice, salt, pepper, and the chopped herbs.
Storage Instructions
- Pickled currants: Store in a sealed jar in the fridge. They’ll keep for a few months.
- Labneh mixture: Store in a covered container in the fridge for up to 5 – 7 days.
- Zucchini: Best served at room temperature, but can be kept in the fridge for up to 3 days. Reheat gently if needed or serve cold as a salad.
You may also like:
Roast carrot and barley salad with pickled sultanas.
Radicchio salad with roasted butternut and blue cheese (and pickled sultanas)
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