N5 Kitchen are an Islington-based cookhouse, creating seasonal menus and supper clubs using carefully sourced, fresh ingredients.
This dish has always been a big hit with the family and friends of N5. It is ideal for sharing and is a different way of serving runner beans, which are just coming into season. It is perfect as a starter with flatbreads or simply as a side to main dishes.
INGREDIENTS, to serve 4
For the labneh:
5 tablespoons of greek yoghurt
1 teaspoon of salt
400g runner beans
A glug of good olive oil
250g cherry tomatoes
1 garlic clove
Chilli flakes, lemon, sesame and sumac as optional garnishes
For the labneh, mix the yoghurt and a teaspoon of salt in a bowl. Then, lay an open new j-cloth (a muslin or a clean tea towel also work) over in a sieve sitting on a mixing bowl. Spoon the yoghurt in to j-cloth and fold the edges over the top to cover it. Let this sit in the fridge overnight or for a minimum of 8 hours.
Prepare the runner beans by cutting off the stalk end and peeling vertically down each side.
Boil the runner beans for 2 minutes and then drain.
Place a griddle pan on a high heat and drizzle in a glug of olive oil. Add the beans to the pan and let them sizzle, turning every few minutes. Once they have dark griddle marks, remove them from the heat.
Slice the cherry tomatoes in half and add them to a heavy based pan with a glug of olive oil, grated clove of garlic and a pinch of sea salt. Put this on a high heat for about 6 mins, stirring frequently.
To serve, place the runner beans on a platter and spoon over the cherry tomatoes. Dollop on the labneh and garnish with chilli flakes, sesame and sumac. Squeeze over half a lemon to finish.
N5 Kitchen use our hand pressed bowls by Wonki Ware. You can watch another recipe by N5 Kitchen here, where Milly talks us through her Breakfast Lamachun Flatbread.
We hope you enjoy this little recipe guide. If you do make a dish for breakfast, please share it on Instagram using the #TOASTtimetomake. We would love to see.
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