Starter Middle Eastern-inspired
Labneh with black tahini and roasted grapes
Vegetarian
Editorially prepared
Thick, tangy labneh with black tahini, sweet roasted grapes and honey. Serve without reheating on a sharing platter, with crisp pieces of pitta alongside. The white and black swirls suit a Halloween mezze spread.
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Ingredients
4 servings · metric units
For a larger quantity, keep the grapes in a single layer and use a suitably larger tray. If roasting in batches, allow extra time for each batch and its cooling. Divide the dish between several small platters and bring them out in turn.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of ground black sesame (black tahini)light tahini
Unsweetened light sesame paste can replace black tahini; loosen it with lemon juice and water to the same consistency. The flavour will be slightly milder and the streaks beige, without the strong black-and-white contrast.
- Instead of strained yoghurt (labneh)Greek yoghurt
Choose a very thick plain yoghurt that holds spoon marks. The base will be softer than labneh. A loose yoghurt needs straining in the fridge beforehand; weigh the required amount only after straining.
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Optional ingredients and substitutions
You’ll need
oven · small baking tray or shallow roasting dish · kitchen scales and measuring spoons · small bowl · spoon or small whisk · wide plate for cooling · small, flat serving platter
Method
0/5 stepsPrepare the grapes and oven
Preheat the oven to 220°C conventional. While it heats, measure the ingredients, keeping the labneh in the fridge. Wash the grapes, dry them thoroughly and remove the stalks. On a small baking tray, toss the grapes with the olive oil, thyme leaves and salt. Spread them in a single layer so they roast evenly. Allow about 15 minutes for preheating and preparing the ingredients.
Prepare the grapes and oven Roast the grapes
Put the grapes into the preheated oven and roast for 20–25 minutes, starting the time when the tray goes in. Check after 20 minutes: the grapes should be soft, slightly wrinkled and split in places, but not burnt. If they are still firm, continue roasting and check every few minutes. While they roast, make the sauce in the next step.
25:00Roast the grapes Make the tahini sauce
While the grapes roast, mix the black tahini with the lemon juice in a small bowl. Add cool water in small amounts, stirring thoroughly after each addition. The paste may thicken at first; keep adding a little water until you have a smooth, thick sauce that falls from a spoon in a broad ribbon. Do not make it watery. Allow about 6 minutes. Cover and refrigerate until you assemble the platter.
Make the tahini sauce Cool the grapes completely
Once the grapes are soft and split in places, remove them from the oven. Gently transfer them to a wide, cool plate and spread them in a single layer. Leave to cool completely, allowing approximately 30 minutes from transferring them. Before using, check one grape in the centre as well: it should no longer be warm. Allow longer if needed; do not put warm grapes onto the labneh.
30:00Cool the grapes completely Assemble and serve the platter
Just before serving, check that the grapes are completely cool and the sauce is still thick and smooth. Spread the labneh over a small, flat platter. Spoon over the tahini sauce and draw a spoon through it with a few shallow strokes, leaving distinct black streaks against the white base. Arrange the grapes on top with any thyme leaves clinging to them, leaving excess loose juice on the cooling plate. Drizzle with honey. Serve straight away without reheating, with crisp pieces of pitta alongside.
Assemble and serve the platter
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Tips
- Do not stir the tahini through all the labneh. A few shallow strokes with a spoon will preserve the white base and distinct black streaks.
- The grapes must be completely cool before they go onto the labneh. If they are still warm after the planned cooling time, allow longer.
- Preparing the components a day ahead is optional and is not included in the main timing. Refrigerate them separately and assemble the platter without reheating just before serving.
- Serve crisp pieces of pitta alongside, rather than beneath the grapes, so they do not soak up the juices.
Storage
The grapes can be roasted a day ahead. Once cool, transfer them to a lidded container and refrigerate; do not leave them at room temperature for more than 2 hours after roasting. Keep the labneh and tahini sauce covered separately in the fridge. Use the prepared components the following day, also observing the labneh's use-by date. Assemble the platter just before serving. Refrigerate leftovers within 2 hours of serving and eat the following day. Freezing the assembled dish is not recommended, as it may become watery after thawing.
Timing
Hands-on: 30 min · Cooking: 25 min · Resting: 30 min
The total allows for tasks done in parallel. The individual times can overlap.
