This is my seasonal take on Yotam Ottolenghi’s grilled zucchini with yoghurt and saffron butter. I went for honey and turmeric roasted and charred squash slices, served over homemade labneh with harissa infused brown butter and crispy sage leaves. Labneh is a tangy Middle Eastern yoghurt cheese. I made my own here by straining Greek yoghurt for 24 hours, but you can strain it for up to 48 for a thicker texture. Because it’s extra thick, the texture allows for pools of the spicy brown butter to collect, which is great as the squash doesn't hold onto the butter very well.
This is perfect for a light lunch, side dish, or a unique dinner party starter, and is best enjoyed with some crusty bread to mop everything up!