Grilled chicory, aubergine and date salad with coconut labneh from The Modern Pantry Cookbook (page 112) by Anna Hansen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires three days for the coconut labneh.

  • SugarFree_Vegan on January 08, 2015

    Pg 112 in UK edition. Made this using Pandan Extract which I bought from a local Asian Grocer (1 used 1/2 tsp for 2 portions), Pandan tastes a little like vanilla but less desserty! I skipped the Labneh due to time restrictions and used a soft Goats Cheese instead which worked a treat. Great combo of ingredients and flavours, we had ours with some lovely crusty artisan bread.

  • MissQuin on May 14, 2014

    Yet another one of Anna's recipes that uses a seemingly odd combination of ingredients that all make perfect sense together when you eat the dish. As I was short of time I cheated a little and mixed already made labne (about 300g) with coconut cream instead of milk as it has a thicker consistency. Still left it to drain overnight but was ready within 12 hours instead of 48. It does't mention anywhere in the recipe but the pandan leaf should be taken out once the shallot date mixture has been cooked.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.