grilled broccolini and labne almond tart

  • 1½ cups (240g) almonds
  • 2 tablespoons store-bought dukkah 
  • 1 tablespoon extra virgin olive oil 
  • 1 egg 
  • 2 bunches (300g) broccolini, trimmed 
  • 2 tablespoons extra virgin olive oil, extra 
  • 1 teaspoon dried chilli flakes 
  • 1 teaspoon finely grated lemon rind 
  • 2 cloves garlic, crushed 
  • sea salt and cracked black pepper 
  • 300g labne (yoghurt cheese) 
  • ⅓ cup (55g) smoked almonds, roughly chopped 
  • micro (baby) coriander (cilantro) leaves, to serve
  1. Preheat oven to 160°C (325°F). To make the almond base, place the almonds, dukkah, oil and egg in a food processor and process, scraping down the sides occasionally, for 3–4 minutes or until the mixture is fine and comes together. 
  2. Press into a lightly greased 22cm loose-based fluted tart tin and refrigerate for 20 minutes. Prick the base with a fork. Place on a large oven tray and cook for 15 minutes or until lightly golden. Set aside to cool. 
  3. Preheat a  char-grill pan over high heat. Place the broccolini, oil, chilli, lemon rind, garlic, salt and pepper in a large bowl and toss to coat. Cook the broccolini mixture, in batches, for 2 minutes, turning halfway. 
  4. To assemble the tart, carefully remove the base from the tin and spread with the labne. Top with the broccolini, smoked almond and coriander to serve. Serves 4
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