Seared Broccolini with Anchovies, Dates, and Lemon over Labneh

Seared Broccolini with Anchovies, Dates, and Lemon over Labneh

Prep Time: 15 minutes

Cook Time: 18 - 25 minutes

Servings: 4

Ingredients:

• 1 bunch broccolini, rough ends removed
• 3 tbsp olive oil, more to finish
• Salt and pepper
• 4-5 anchovy filets
• 4 dates, pit removed and sliced into small chunks
• ½ lemon, cut into small thin triangles
• ¾ cup labneh
• Sumac

Directions:

1. Cut any large broccolini stalks in half or thirds lengthwise, until they are all about the same size.
2. Heat a large pan over medium-high heat. Add 2 tbsp olive oil to the pan, and once hot, add the broccolini.
3. Spread the broccolini evenly across the pan and sear without touching for a few minutes, until the stalks start to get golden brown. Toss the broccolini and season generously with salt and pepper.
4. Continue searing until a couple sides of the broccolini begin to brown, then add ¼ cup of water and place a lid on top. Turn heat to medium, and steam until most of the water is absorbed into the broccolini, about 4-5 minutes.
5. Once the broccolini is fork tender, remove it on another plate and set aside.
6. To the same pan, add another tbsp of olive oil. Add the anchovies, dates, and lemon, stirring every once in a while. Season lightly with salt. The anchovies will begin to ‘melt’ and coat the lemon and dates.
7. Continue cooking for 5-6 minutes, until the lemon slices begin to lightly brown, but be careful not to burn the anchovies.
8. On a serving plate, spread the labneh evenly on the bottom. Layer the broccolini on top, then spoon the lemon, date, and anchovy mixture on top.
9. Finish it with a drizzle of olive oil and a good sprinkling of sumac.